Broccoli, Basil, Balsamic and Parmesan

If this dish was any easier, you'd be eating raw broccoli ;) I'll be the first to admit that I've had my fair share of steamed broccoli. But when this is just as quick to make and 10X more exciting and flavorful, step aside vegetable steamer ;)

Before we begin, here's a tip. These little cut up pieces of broccoli are what are referred to as "florets." Start by cutting off the majority of the broccoli stem, slice the larger florets in half and keep the smaller florets uncut to ensure you will have more even cooking.

Broccoli, Basil, Balsamic and Parmesan

Ingredients

2 Heads of Broccoli

2 Tbsp Olive Oil

Salt and Pepper

1 cup (25g) Fresh Basil Leaves

¼ cup (25g) Parmesan Cheese, thick slices*

2 Tbsp Balsamic Vinegar, good quality

*Using a cheese slicer, vegetable peeler or the slicing surface on a box grater will do the trick

1. Preheat your oven to 500°F (260°C) with the broiler setting on and place a rimmed baking sheet into the lower half of the oven.

2. Cut the broccoli into florets, halving the larger pieces while leaving the smaller pieces uncut.

3. Place the broccoli into a large mixing bowl and drizzle with a little olive oil, a couple cracks of salt and pepper and give a good mix to ensure that all the pieces are evenly coated/seasoned.

4. Transfer the broccoli to the baking tray that has been preheating in your oven. (Don't forget to use oven mitts!) Success is the sound of the broccoli sizzling as soon as it touches the pan :)

5. Place the pan on the upper third rack and cook for 10 minutes. Give the pan a good shake after 5 minutes.

6. Transfer to a serving dish. Add the basil and parmesan and give it a toss to combine. Drizzle with balsamic and serve immediately. Enjoy!