Broccoli With Balsamic Dressing Recipes

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.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

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.

BROCCOLI WITH BALSAMIC DRESSING

Steps:

• Steam broccoli until crisp tender.
• Heat 2 tsp oil in small skillet.
• Add shallots and garlic.
• Saute 2 minutes.
• Remove from heat, stir in vinegar, remaining oil and mustard.
• Add to broccoli and toss well.

BROCCOLI WITH BALSAMIC DRESSING

Steps:

• 1. In a small sauté pan, heat the oil over medium-low heat. Sauté the garlic until light golden, 1-2 minutes. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes. 2. Steam the broccoli until it's tender but still bright green, 2-3 minutes. 3. Drizzle the dressing over the broccoli.

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.