Recipe | Easy "Company" Broccoli

This is a super simple way to prepare broccoli and it is definitely one of the yummiest, in my opinion! I like to throw this in the oven while I prepare the rest of the meal.

Typically, it's ready when the chicken/steak/fish is done, making it the perfect, no-fuss side-dish! It's so good, you'll be proud to serve it to company!

This recipe makes enough for 2 hungry adults.

  • 1 Bunch of Fresh, Washed Broccoli, Cut into Bite-Size Florets
  • 1 Tbsp. Balsamic Vinegar
  • 1 1/2 Tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Kosher Salt
  • 1/8 tsp. Fresh Black Pepper
  • 1 (or 2) Pinch(es) of Red Pepper Flakes
  • 3 Tbsp. of Stock (Chicken, Beef, or Vegetable--whatever you have on hand or matches your main dish.)


Ok, to get started you will need 1 large bunch of fresh broccoli, a shallow, circular, non-stick cake pan and some aluminum foil. Pre-heat your oven to 400 degrees. Cut the broccoli into small, bite-size florets. Try to keep the sizes roughly the same for even cooking. Place the broccoli evenly in the bottom of the cake pan--do not stack broccoli.

Next, drizzle the extra virgin olive oil over the top of the broccoli, and then the same with the balsamic vinegar. Evenly distribute the salt, pepper and red pepper flakes over the broccoli. Toss the broccoli lightly to coat evenly. I like to use my clean hands.

Next, pour the stock into the pan, on the very edge of the pan, so that the broccoli is sitting in the liquid. Cover the entire top of the pan *tightly* with the aluminum foil.

Then, place the pan on the oven's middle rack, and let the broccoli roast for 20-25 minutes at 400 degrees. Don't peek!...or move the pan. The broccoli will steam from the stock and then caramelize with the balsamic vinegar. This makes for a tender, not mushy, bite. If you prefer your broccoli more al-dente, simply shave off a few minutes from the cooking time. Bon Appetite!

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