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Balsamic Roasted Broccoli Salad

Updated Aug 3, 2023Published Sep 15, 2016 By Julia 6 CommentsThis post may contain affiliate links.

Summary:
This is one of my favorite recipes for roasted vegetables! Try out this delectable roasted broccoli salad with carrots, parmesan cheese, balsamic vinegar, and plenty of garlic. It’s an easy and healthy recipe that anyone can make in the oven to serve as a vegetarian side dish or a main.
Roasted broccoli salad with garlic

Balsamic Roasted Broccoli Salad

5 from 5 votes
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Prep: 15 minutes mins
Cook: 30 minutes mins
Yield: 2 servings

INGREDIENTS

For tossing and marinating:

  • 4 cups broccoli florets
  • 8 baby carrots chopped into fourths
  • 1/4 cup peanuts chopped
  • 10 garlic cloves minced
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Add just prior to baking:

  • 1/4 cup parmesan cheese shredded
  • 1/4 cup sun-dried tomatoes chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

INSTRUCTIONS

  • Using a large ziplock bag, toss all of the marinade ingredients together. Let all of the vegetables get coated and well-acquainted with all of the delicious flavors here. Place in the refrigerator for at least 30 minutes.
  • Transfer all of the ziplock bag’s contents into a baking dish. Spread out the ingredients so that the broccoli sits in a single layer. Sprinkle with parmesan cheese, sun-dried tomatoes, salt, and pepper.
  • Bake at 350 F until the broccoli is tender and starting to brown and crisp, about 30 minutes.

NUTRITION

433 kcal/serving

PHOTOS

Roasted broccoli salad with garlic
Roasted broccoli salad with garlic
Roasted broccoli salad with garlic

NOTES & TIPS


There are only a few key ingredients in this recipe, so it’s easy to swap vegetables depending on your preferences. You can use cauliflower instead of broccoli, maybe sweet potato instead of carrots, etc. Use this recipe as a general template and feel free to use whichever vegetables are convenient for you.

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Filed Under: Salads and Dressings Tagged With: balsamic vinegar, broccoli, carrot, christmas, fall, garlic, gluten free, parmesan cheese, peanuts, sun-dried tomatoes, winter

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in California. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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newest oldest most voted
Lexie

Loved this recipe – it’s great because you can mix it up to your preference! I add onions and chickpeas and instead of peanuts I sprinkle with pine nuts when it is done!

Vote Up1Vote Down  Reply
4 years ago
Catherine

This is delicious. I used pistachios instead of peanuts. Will definitely make it again!

Vote Up0Vote Down  Reply
6 months ago
JoAnn

Loved this recipe. All of the elements work perfectly together!

Vote Up0Vote Down  Reply
4 years ago
Sara

My granddaughter made this for Thanksgiving and I liked it so much I asked for the recipe. Great stuff

Vote Up0Vote Down  Reply
4 years ago
Glenda

This is an awesome recipe. It needs a little more salt then what was recommended. I also added onion. Delicious!

Vote Up0Vote Down  Reply
5 years ago
Debbie

LOVED the flavors! Thanks for sharing.

Vote Up0Vote Down  Reply
5 years ago

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