Buttery Balsamic Broccoli Food

BALSAMIC GLAZED VEGETABLES

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

BALSAMIC GLAZED BROCCOLI

Steps:

• Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
• In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.

GARLIC BUTTER BROCCOLI

Steps:

• Heat large skillet over medium heat and add olive oil. Chop broccoli by removing crowns from the stem and chopping into bite size pieces.
• Saute chopped broccoli in the olive oil for 5-7 minutes until broccoli is dark green.
• Add one tablespoon of butter and minced garlic to saute pan and cook until fragrant. Season with salt and pepper and serve.

BROCCOLI WITH BALSAMIC MUSHROOMS

Steps:

• Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
• Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

BROWN BUTTER BROCCOLI AND WALNUT PASTA

Steps:

• Cook the pasta in a large pot of boiling generously salted water. Just before pasta is al dente, scoop out 1/2 cup pasta cooking liquid. Drain.
• Meanwhile, cut the broccoli in florets, the cut the florets into small bite-sized pieces. Cut the stems into pieces roughly the same size as the florets. Peel the main stem from the broccoli, and finely dice.
• Heat half of the butter in a large pan or skillet over medium heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 3-5 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty.
• Add walnuts and olive oil, cook, stirring often, until nuts are golden brown and the bottom of the pan is browned in spots, about 3 minutes.
• Add broccoli and spices. Sauté, tossing frequently until crispy-tender, for about 6 minutes. Add garlic, cook until fragrant, about 2 minutes.
• Add 1/4 cup cooking water to butter sauce. Stir in the remaining butter and add balsamic vinegar.
• Add pasta to the sauce, stir to combine and remove from heat. Add more pasta water if needed.
• Serve sprinkled with extra chili flakes, black pepper and Parmesan. Enjoy!

BUTTERY BALSAMIC BROCCOLI

Steps:

• Cook broccoli in 1 inch of boiling water until tender crisp (about 2 min).
• While broccoli is cooking, melt butter in a small saucepan or microwavable dish.
• Add balsamic vinegar, sugar and salt and whisk together.
• Drain broccoli, add butter mixture and toss until well coated.