Recipe Library
Balsamic & Parmesan Broccoli
Tender broccoli florets sizzle in olive oil with garlic and shallot until lightly charred, then a splash of white balsamic vinegar brightens each bite. Freshly shredded Parmesan melts over the top, adding a savory finish that pairs beautifully with the crisp edges.
- Total
- 24 min
- Prep
- 15 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 130
- Protein
- 6g
- Carbs
- 8g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 289mg
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 6 cups broccoli florets (about 12 ounces)
- 1 small shallot, sliced
- 1 tablespoon minced garlic
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup finely shredded Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a large flat-bottom carbon-steel wok over medium-high heat. Add broccoli and cook, stirring, until browned in spots, about 4 minutes. Reduce heat to medium. Push the broccoli to the sides and add the remaining 1 tablespoon oil, shallot, garlic, vinegar, salt and pepper; cook, stirring often, until the broccoli is tender, about 3 minutes more. Remove from heat and sprinkle with Parmesan. Cover and let stand until the cheese is melted, 1 to 2 minutes.