Balsamic Glazed Broccoli

Submitted by Anne Sainz

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 2

ingredients

• 1⁄3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 lb broccoli, stems chopped and florets cut to bite size
• 1 small red bell pepper, diced
• 2 mushrooms, sliced
• 1⁄2 teaspoon oil (to coat pan)
• 1⁄4 cup walnuts, chopped

directions

1. 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.
2. Prepare garlic, broccoli, pepper and mushrooms.
3. 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.
4. Mix in reserved sauce. Sprinkle with walnuts.