When it comes to balsamic reduction, the word “reduction” is a bit of an oxymoron. Balsamic vinegar is reduced by half, but this in turn leads to bold and striking flavor. The flavor is anything but reduced – it’s multiplied! In this roasted broccoli recipe, the tangy and crave-worthy vinegar glaze is dripped over lemony broccoli and crunchy almonds to create a delectable side dish sure to enhance your entire meal.
Roasted Broccoli & Almonds with Balsamic Reduction
Preheat oven to 400 degrees F. Lightly grease a sheet pan with avocado oil and set aside.
In large mixing bowl, toss together broccoli florets, avocado oil, lemon zest, lemon juice, garlic powder, salt and pepper.
Spread out broccoli on sheet pan and bake 20 minutes.
Remove broccoli from oven and stir. Sprinkle on almonds and bake for 10 more minutes.
Meanwhile, prepare balsamic reduction. In small saucepan, combined balsamic vinegar and coconut sugar over medium heat. Bring to simmer, reduce heat to low and continue to simmer for about 15-20 minutes or until liquid is reduced by half. Stir occasionally.
Drizzle balsamic glaze over broccoli and serve immediately.
- To know if the balsamic reduction is complete, dip a spoon into the mixture. If the spoon remains lightly coated with sauce once removed, the reduction is complete.
- The reduction will begin to harden once removed from the heat. So, prepare the reduction right before the broccoli is done baking. If it hardens, it can be reheated on the stove over low heat until desired consistency is reached.
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