I sometimes take humble, underappreciated broccoli for granted, forgetting its versatility—not to mention its numerous health benefits. This roasted broccoli tastes perfect alongside my Asian-style chicken thighs. A touch of balsamic vinegar adds that little zing that makes this most modest of veggies shine.
Roasted Broccoli with Balsamic Vinegar
3 medium heads of fresh broccoli, cut into florets
3 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon red pepper flakes
3 garlic cloves, minced
Kosher salt
Preheat oven to 425 degrees.
In a bowl, toss broccoli florets, olive oil, vinegar, red pepper flakes, and garlic. Sprinkle liberally with salt.
Pour florets onto a lightly greased baking sheet. Roast for 15-20 minutes, or until desired crisp-tenderness.
