Roasted Balsamic Broccoli
Last Updated on January 17, 2023 by Betty Davies
Healthy, easy and delicious, this oven roasted balsamic broccoli recipe is a versatile veggie side dish that’s packed full of flavor and texture. Simple to make, the broccoli is perfectly tender and absorbs the sweet and tangy flavors of balsamic vinegar. Quick to prep and ready to serve in less than 30 minutes.
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If you are trying to get more healthy veggies on your plate, then this delicious balsamic broccoli recipe is an easy way to do it.
Quick to prep with a few pantry staple ingredients, the broccoli is roasted til tender and flavorful, and the cooking time is pretty much hands off, leaving you to get on with the rest of the meal.
This vegetable side dish works wonderfully with all of your favorite dinners, slightly sweet with a delicious tang from the balsamic vinegar, this hassle-free side is a must try!
Be sure to try my Broccoli Cauliflower Rice and Sautéed Broccoli with Garlic and Lemon too!
Why you will love this recipe!
- Quick and easy: The fresh broccoli takes minutes to prep before it is roasted in the oven, it’s a great go to recipe when you want something tasty but time isn’t on your side.
- Simple ingredients: You just need some broccoli, oil and everyday seasonings and you are good to go, this is a great budget friendly and healthy recipe.
- Healthy: Broccoli is packed with vitamins, minerals, antioxidants and fiber. This recipe is low in calories, saturated fat, sugar and salt.
- Dietary info: This roasted balsamic broccoli recipe is vegan, gluten-free and dairy-free.
Ingredients
- Broccoli: Cut the broccoli into small bitesized florets.
- Oil: A little oil helps the broccoli’s edges get a little crispy, and it also helps the flavor of the balsamic vinegar to absorb into each piece.
- Balsamic vinegar: Sweet and tangy, you don’t need much to add flavor.
- Seasonings: Garlic powder, salt and black pepper.
How to make Roasted Balsamic Broccoli
Be sure to scroll down for the full recipe!
- Toss the broccoli florets in the balsamic vinegar, oil and seasonings (photo 1).
- Spread evenly on a parchment lined baking sheet (photo 2).
- Roast til tender (photo 3).
Recipe Variations
This balsamic broccoli recipe is pretty delicious as it is, but to make it more special, try sprinkling over some grated parmesan halfway through cooking to make it extra tasty. You could also try adding flaked almonds for an extra crunch.
Frequently Asked Questions
Absolutley! Broccoli stems are full of flavor and are delicious roasted! The outer skin of the stems can be quite tough, so it’s best to peel them, then cut them into long, thinnish strips (julienne) and ad them to the bowl with the florets.
Balsamic vinegar contains probiotics that aid digestion and it is low in calories, sugar and is fat free. It’s a great way to add flavor to your favorite foods. You can find out more about the health benefits of balsamic vinegar here.
Yes, frozen broccoli florets work great, and they are often more convenient than fresh. There’s no need to thaw them first, just toss straight in the oil, balsamic and seasonings as per the recipe. They will require a few extra minutes in the oven as they are being cooked from frozen, but they’ll come out great!
Serving Suggestions
Oven roasted balsamic broccoli is a versatile vegetable side dish. The flavor of the balsamic vinegar is not overpowering, so it sits perfectly next to most of your favorite mains. It works particularly well with fish and chicken dishes. Try it with some of these favorites:
Make ahead, storage and reheating
This recipe is best served as soon as it’s ready so that the broccoli doesn’t wilt, If you do have leftovers, you can refrigerate them for a day or two.
You can reheat the broccoli in the oven at 400F / 200c for 5 minutes to warm it back through to serve.
Recipe Notes and Tips
- Roast the broccoli in a single layer. If it is over crowded, the broccoli will steam rather than roast.
- Flip the florets over half way through cooking. This will help the cook evenly.
- Use a fork to check that the stems are tender. They shouldn’t be soft and mushy, they are best when they still have a bit of bite to them.
This oven roasted balsamic broccoli recipe is so simple to make, but so delicious! It’s perfect to pair with so many main dishes and a super tasty way to get some healthy greens on your plate. Give it a go, you’ll be happy you did!
More Recipes with Balsamic Vinegar
- Orange Balsamic Honey Vinaigrette
- Air Fryer Balsamic Cherry Tomatoes
- Roasted Beet Wedges with Balsamic
- Spinach Raspberry Salad with Balsamic Reduction
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Balsamic Broccoli
Ingredients
- 1 large head of broccoli (about 1½lb / 700g)
- 2 tablespoons oil (vegetable, canola, avocado etc)
- ¼ cup balsamic vinegar (4 tablespoons)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- pinch black pepper
Instructions
- Preheat the oven to 400F / 200c.
- Cut the broccoli into bite-sized florets and place in a large bowl.
- In a small bowl, mix together the rest of the ingredients (oil, balsamic vinegar, garlic powder, salt and pepper) til combined.
- Pour the balsamic mixture over the broccoli, and toss well to coat.
- Place the broccoli on a parchment lined baking sheet and place in the pre-heated oven.
- Roast for 20 minutes, flipping the broccoli halfway through cooking, til tender and browned.
Notes
- Roast the broccoli in a single layer. If it is over crowded, the broccoli will steam rather than roast.
- Flip the florets over half way through cooking. This will help the cook evenly.
- Use a fork to check that the stems are tender. They shouldn’t be soft and mushy, they are best when they still have a bit of bite to them.
