Balsamic Glazed Broccoli

"Special Thanks to Paula Deen who provided this recipe to all her fans who came to her show at the Chicago Theater in November. Thanks for a great dinner!!!"
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:




  • Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
  • In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.

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  1. WOW WOW WOW!!! I loved this dish and ate almost the whole thing by myself. DH thought it was just "ok", but what does he know - LOL! Be sure to drain the broccoli well so as not to dilute the sauce. I will be making this on a regular basis. Thanks for posting a great recipe.
  2. So delicious!! I halved the recipe and only used half the amount of butter and it was still fantastic. Thanks for this great new way to serve broccoli.
  3. DH does not like broccoli so I got to enjoy this all by myself. Made half the recipe but sure wished I made it all. Do get the best balsamic vinegar you can find because the sauce is fantastic. Might try one head of broccoli and one cauliflower and see how that works, I could eat this for a meal with some brown rice and not just as a side dish! Made and reviewed for PAC Spring 2013,
  4. excellant broccoli!!! Loved it!!!
  5. A wonderful way to enjoy broccoli. The broccoli was microwaved until crisp tender, transferred to a serving dish and the wonderful sauce drizzled over all. Thank you for posting a wonderful recipe.


I live in Chicago. I'm a Medicare Liaison(Biller)for a hospital in Oak Lawn IL. For fun I search sites for new ideas and recipes. On 10/24/07, I recently attended a book sign in Skokie at Williams-Sonoma and the guest of honor was Giada De Laurentiis, from Everyday Italian FoodNetwork. She so sweet and pleasant and the biggest smile. She took time to get to know me She sign all 4 of my books, SHHH they are Christmas gifts. I received my very first cookbook at the age of 9, BettyCrocker big red hardbound book. I still have it and still cook from it. My passion is food. We have a group of friends that go out once a month to different restaurants and try different foods. I think my best experience was the Ethiopian Restaurant. I loved the culture and the spices that they use in their cooking. My pet peeves are people who are afraid to try new things or food. I look at it this way... life is too short, enjoy every minute.
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