Balsamic Broccolini Or Broccoli Recipes

BALSAMIC GLAZED BROCCOLI

Steps:

• Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
• In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

BUTTERY BALSAMIC BROCCOLI

Steps:

• Cook broccoli in 1 inch of boiling water until tender crisp (about 2 min).
• While broccoli is cooking, melt butter in a small saucepan or microwavable dish.
• Add balsamic vinegar, sugar and salt and whisk together.
• Drain broccoli, add butter mixture and toss until well coated.

BROCCOLINI WITH BALSAMIC VINAIGRETTE

Steps:

• In a large pot bring 6 cups of water to a boil.
• In the meantime, remove the bottom third of the broccolini stems and discard.
• In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
• When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
• Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
• Serve warm.

BALSAMIC BROCCOLINI (OR BROCCOLI)

Steps:

• Heat large dry skillet over medium heat. Add pine nuts; cook, stirring, until lightly browned and fragrant, 4-5 minutes. Remove from skillet; reserve.
• To same skillet add oil and shallots; cook, stirring occasionally, until tender, 5 minutes.
• Meanwhile bring large pot of salted water to boil. Add broccolini (or broccoli); cook until just tender, 5 minutes. Drain well; add to shallot mixture.
• Stir in vinegar, salt and pepper. Cook, stirring, until vinegar is reduced and flavors have blended, 1-2 minutes.
• Remove from heat; stir in reserved pine nuts.