Balsamic Roasted Broccoli
You know what makes for a really fun work week?
Quarter end shenanigans.
And then if you really want to have a blast, through in the fact that your major company is switching computer systems in less than a month and your world is going to be flipped upside-down and then pooped on.
But if you really want to make it a party, you should also have a coworker get really REALLY sick so your work load triples.
Which is a small price to pay for her speedy recover, but is overwhelming regardless.
Let’s just say it has been a SUPER fun work week.
So in honor of Friday, I’m going to keep today’s recipe simple.
Simple and delicious.
And upcoming bikini season friendly.
Yes it is only February and I’m getting ready for bikini season. That what happens when you live in Southern California, write a food blog and have a little around the middle you could do without.
You will need…
1 pound trimmed broccoli
½ red onion chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 lemon (juice)
Salt and pepper to taste
Start by preheating your oven to 375 degrees F.
In a large bowl, combine the onion and broccoli.
Use a second smaller bowl, or jar to combine the oil, vinegar, mustard and salt and pepper. Mix or shake well until the mixture is completely combined.
Drizzle the dressing over the broccoli and onions and use your hands to coat the veggies.
They do not need to be heavily dressed. You just want them to get a bit of the flavor.
Spread the veggies onto a baking sheet and spread them out into an even layer.
Pop them in the oven and cook them for about 20 minutes, until the broccoli starts to brown a little on the top.
Remove the sheet from the oven.
Squeeze the juice of one lemon over the veggies, toss again and serve.
Happy weekend friends! I’ll talk to you Monday if I haven’t died from a Superbowl Sunday food coma.
Love and Beer Floats