Balsamic Glazed Broccoli
This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences and simplified the instructions. You can reduce prep time by using frozen chopped broccoli and jarred garlic.
INGREDIENTS
Nutrition- 1⁄3cup balsamic vinegar
- 1tablespoon Dijon mustard
- 1teaspoon dried thyme
- 1
- 1
- 1
- 2
- 1⁄2teaspoon oil (to coat pan)
- 1⁄4
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DIRECTIONS
- Place vinegar in a small pan and boil over medium heat until it is syrup-like and reduced by half, about 3 minutes. Pour vinegar into a large bowl and whisk in mustard and thyme and set sauce aside.
- Prepare garlic, broccoli, pepper and mushrooms.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, broccoli, pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking until broccoli is tender crisp.
- Mix in reserved sauce. Sprinkle with walnuts.
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