22 May 2019 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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