Roasted Honey Balsamic Broccoli or Cauliflower

This is a fresh, delicious and beautiful vegetable side dish that goes great with any meal.  I made it with cauliflower for our Friday night Shabbos Seuda, and made it last night for a vegetable side dish, served along with our grilled chicken and meat.  It’s easy to prepare and enjoyed by all.

Roasted Honey Balsamic Broccoli or Cauliflower

Pre-heat the oven to 425*. 

Line a foil (disposable) cookie sheet with fresh broccoli or fresh cauliflower florets, cut into bite-size pieces.  NOTE: For kashrus purposes, I use either the pre-checked cauliflower or the greenhouse grown broccoli, both available in our local groceries. 

To the cookie sheet, add 1 large Spanish, or Vidalia, onion, sliced. 

Drizzle the vegetables with (light tasting) olive oil, honey, and a few splashes of good quality balsamic vinegar (I use the Manischewitz Balsamic Vinegar of Modena). 

Season with black pepper, garlic powder, parsley flakes, and a couple of pinches of dried thyme.  Sprinkle some (m.s.g. free) onion soup mix

Toss all together to combine.

Roast for 45 minutes, stirring occasionally to prevent burning at the edges.  NOTE: I find the broccoli to be more tender than the cauliflower, and to prevent burning of the tips, I turned the oven down to 400* about halfway through roasting. 

Happy cooking, b’tay’avon and enjoy!


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    Posted at 13:09h, 22 May

    This recipe sounds delicious and I would like to try it but it’s helpful to me to have amounts of how much broccoli/cauliflour and amounts of honey, balsalmic vinegar and seasoning.

    • Michal Horowitz
      Posted at 18:25h, 22 May

      It’s hard for me to give measurements for a recipe like this. As I wrote, line the foil cookie sheet with the vegetables The balsamic vinegar and honey need to be by feel… not too much and not too little… Try it, trust yourself and it’ll be delicious!