If I’m being honest, I’ll eat pretty much anything roasted– carrots, squash, peppers, cauliflower– but especially broccoli. It sweetens up the vegetables, which, if anyone knows me, they know I love all things sweet. The best part about roasting is, though, that it doesn’t take any of the nutrients out of the vegetables as you cook them. Roasted broccoli with a drizzle of balsamic vinegar and a drop of lemon essential oil is just the perfect side dish all year round. This side dish is sure to turn even broccoli-haters into broccoli-lovers, with its sweet balsamic and citrusy lemon scent from essential oils.
When you make this dish, you need GOOD balsamic vinegar if you can get it. It’s thicker– almost syrup-y– which helps it stick to the broccoli better, but it also has a thousand times the flavor with significantly less needed. First, you toss the broccoli with a little olive oil and balsamic vinegar before laying it out on a baking sheet. When it’s done roasting, whisking in a drop or two of lemon essential oil to the balsamic vinegar before drizzling it over the broccoli brightens both the broccoli and the vinegar, adding a wonderful lemon scent and flavor.
Roasted broccoli with balsamic and lemon essential oil goes extremely well with practically every main dish, but if you’re looking for a little dinnertime inspiration, try this balsamic glazed meatloaf. When you’re cooking with essential oils, you want to ensure that they’re the purest available. To purchase some of your own, check out my shop page!
Roasted Broccoli with Balsamic and Lemon Essential Oil
1 head of broccoli, cut into florets
1 T olive oil
4 T good balsamic vinegar, divided
2 drops Lemon Essential Oil
Salt and pepper, to taste
Parmesan cheese (optional– Follow Your Heart brand makes an excellent dairy-free substitute)
- Pre-heat the oven to 400* and prep a baking sheet with foil.
- In a large bowl, toss the broccoli with the olive oil, 3 T balsamic vinegar, salt, and pepper.
- Spread onto the baking sheet into a single layer and roast for 10 minutes.
- Turn the broccoli and roast for another 5-10 until desired doneness is achieved.
- In a small ceramic or metal bowl, whisk together the remaining balsamic vinegar and lemon essential oil.
- Allow the broccoli to cool for a minute and then drizzle the balsamic/lemon mixture over it and sprinkle Parmesan cheese if desired.
- Serve while still warm.