Simple oven roasted broccoli with Parmigiano Reggiano and balsamic vinegar -
- 2 broccoli
- Generous amount of grated Parmigiano Reggiano
- 2 tablespoons of balsamic vinegar
- Some sea salt
- Some freshly ground black pepper
- Some olive oil
Preheat the oven to 400 degrees Fahrenheit.
Break the broccoli into smaller florets. Don't waste the stems, just cut off the very tough bottom and peel away the fibrous outer layer. Chop into large bite size pieces. Transfer the broccoli into a foil made container on a baking sheet, the foil will make the cleaning work a lot easier after baking.
Sprinkle a little salt and some black pepper throughout, also drizzle some olive oil. Into the oven and bake for 15 minutes.
Take out the baking sheet and add a generous amount of freshly grated Parmigiano Reggiano on top of the broccoli. Evenly drizzle about 2 tablespoons of balsamic vinegar. Back into the oven and bake for another 10 minutes.
Once ready, remove from heat and sprinkle even more cheese if desired.
Serve this side dish when still hot, preferably with seared fish or steak.
Sometimes I'll take a few bites as my light dinner meal. It's not as plain as steamed veggies especially with such high quality cheese and a kick from the vinegar. Definitely gives me more satisfaction when I'm trying to hold back on night time carb intakes.
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