If you’re not a fan of broccoli, we send our condolences, but we simply must insist you try this blazing recipe before passing up on one of the most nutritious veggies known to man. And we make it taste good. The red pepper flakes bring the blaze, the oven roast brings the crisp, and the balsamic glaze brings the hint of sweet. Oh, how you will thank us later!
- 2 large heads of broccoli, cut into florets
- 2/3 cup extra virgin olive oil, divided
- 1 Tbs. Dijon mustard
- 3 Tbs. dark balsamic vinegar
- 3 Tbs. honey
- 2 cloves garlic, crushed
- 1 tsp. red chili flakes
Preheat oven to 400 degrees.
Line a baking sheet with foil. Arrange broccoli florets separated out on the baking sheet and drizzle evenly with 1/3 cup olive oil. Sprinkle with salt and pepper, and gently toss all together with hands to fully envelop the broccoli.
Place baking sheet in the oven to roast for 12 minutes. While cooking, thoroughly combine remaining olive oil and all other ingredients into a small mixing bowl. Whisk repeatedly.
When the 12 minutes are finished, remove baking sheet from oven.
Drizzle freshly whisked glaze over baked broccoli and place baking sheet back into the oven for an additional 5 minutes.
Remove baking sheet, allow to semi-cool down. Plate the glazed broccoli into serving dish, top with salt and pepper and serve!