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Balsamic & Parmesan Broccoli
Balsamic & Parmesan Broccoli
1 Review
From: EatingWell Magazine, January/February 2017
Cooking this quick broccoli side dish recipe in a wok gives you a larger surface area, so you get lots of nice crispy bits. Serve with oven-roasted herb chicken or fish, or as a tasty topping to your grain bowl.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil, divided
- 6 cups broccoli florets (about 12 ounces)
- 1 small shallot, sliced
- 1 tablespoon minced garlic
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup finely shredded Parmesan cheese
Preparation
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Prep
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Ready In
- Heat 1 tablespoon oil in a large flat-bottom carbon-steel wok over medium-high heat. Add broccoli and cook, stirring, until browned in spots, about 4 minutes. Reduce heat to medium. Push the broccoli to the sides and add the remaining 1 tablespoon oil, shallot, garlic, vinegar, salt and pepper; cook, stirring often, until the broccoli is tender, about 3 minutes more. Remove from heat and sprinkle with Parmesan. Cover and let stand until the cheese is melted, 1 to 2 minutes.
- Serving size: 1 cup each
- Per serving: 130 calories; 9 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 6 g protein; 77 mcg folate; 5 mg cholesterol; 1 g sugars; 0 g added sugars; 3,283 IU vitamin A; 100 mg vitamin C; 141 mg calcium; 1 mg iron; 289 mg sodium; 376 mg potassium
- Nutrition Bonus: Vitamin C (167% daily value), Vitamin A (66% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 1½ fat
Reviews 1
April 18, 2017
By: Lisa Valente
Broccoli has always been one of my favorite vegetables and the parm and garlic and balsamic add tons of flavor to this simple side dish.
