8.23.2010

Roasted Balsamic Glazed Cauliflower and Broccoli


2-1/2 cups of cauliflower florets (approx 1 lg head)
2-1/2 cups of broccoli florets (approx 1 lg head)
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1 tsp herbs de provence
salt and pepper to taste
2 tbsp balsamic vinegar (for glaze)

Preheat oven to 375 degrees. Put broccoli and cauliflower on a large baking sheet. Drizzle 1/2 of the quarter cup of balsamic and EVOO onto the florets. Then sprinkle the herbs de Provence and salt and pepper onto them as well. I don’t like to give exact measurements for salt and pepper since everyone has different preferences for their taste. I’d say to use your visual judgement for what looks best to you. I used approx 1/8 tsp of salt and 1/4 tsp of pepper. Put into the oven to roast for approx 25 minutes. Halfway through pull out the baking sheet and toss the florets. Also, add the remaining balsamic vinegar and EVOO to coat. Meanwhile in a small skillet, put the 2 tbsp of balsamic vinegar. Cook on low-medium heat for a few minutes until the balsamic turns into a thick glaze. Remove the cauliflower and broccoli from the oven when they are done and pour the glaze over them. Toss one more time to coat. Serve. Enjoy.

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