Recipe For Roasted Broccoli and Peaches with Peach Balsamic Sauce


I adore roasted vegetables. Not only are they really tasty, but it takes very little effort to make them. The trouble is, I get bored with the same food prepared the same way over and over. This month, when I received my shipment from Devo Olive Oil and tasted the Peach Balsamic Vinegar, I knew I wanted to pair it with a vegetable.

If you are one of those folks, like my husband, who does not like warm fruit with savory things, I am afraid this recipe is not for you. I hope to see you on my next post. However, if you are still around, this is a unique treatment for roasted broccoli or any vegetable for that matter.

I roasted some peaches right in with the broccoli florets. They added a bit more sweet flavor to the dish. The sauce is butter, peach puree, garlic, peach balsamic vinegar and an optional sprinkling of herbs. Wowza! What a zippy sauce to end my broccoli boredom.

1. Info for Roasted Broccoli and Peaches with Peach Balsamic Sauce

  • Cook Time: 35 min
  • Total Time: 50 min
  • Servings: 5
  • Calories: 250 kcal

2. Ingredients for Roasted Broccoli and Peaches with Peach Balsamic Sauce

  • 3 broccoli crowns (not whole heads, but the big trimmed pieces)
  • 3 peaches
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp butter
  • 1 tsp honey

3. Directions:

  1. Preheat oven to 425 degrees.
  2. Trim and clean the broccoli.
  3. Cut it into florets.
  4. Peel and slice two peaches.
  5. Place broccoli and peaches on pan and gently toss with oil.
  6. Roast broccoli for 20 minutes in oven.
  7. Meanwhile, peel and puree remaining peach.
  8. Saute garlic in butter.
  9. Add salt, vinegar, honey, peach puree, cayenne and herbs.
  10. Reduce heat and simmer until the sauce thickens.
  11. Serve vegetables with sauce drizzled on top.

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