Roasted Broccoli with Lemon Balsamic Vinaigrette
If you're looking for a tasty and healthy side dish, look no further than roasted broccoli with lemon balsamic vinaigrette. This recipe is an excellent option for busy weeknights because it's quick and easy to prepare.
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Servings: 4
Ingredients
- 1 head of broccoli cut into florets (or 1 lb precut broccoli florets)
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ lemon freshly squeezed
- 1 clove garlic peeled minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1-2 tablespoons Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Place the broccoli florets into a large bowl and set aside.
- Prepare the lemon balsamic vinaigrette by whisking together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt and black pepper in a small bowl until it is emulsified.
- Drizzle vinaigrette over the broccoli florets until well coated. Transfer the broccoli to a sheet pan, being careful not to overcrowd the vegetables.
- Roast for 15-20 minutes until tender and lightly browned. Sprinkle with Parmesan cheese and a squeeze of lemon and serve immediately.
Notes
Let the broccoli cool to room temperature and transfer it to an airtight container. Store the container in the refrigerator for up to 3-4 days.
When ready to eat, reheat the broccoli in the oven at 350°F for 10-15 minutes or until heated through.
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.