Justin and I each have our own favorite side dishes: I love mashed potatoes, while Justin adores roasted veggies with browned butter sauce. Occasionally when I’m making the week’s menu, I’ll ask him if he has any requests…he often says, “roasted vegetables!” So this meal made us both happy.
To go along with the sides, we made Spice-Crusted Tofu, which is always a treat. All those flavors, the sweetness from the honey, and the crunch of the pine nuts…delicious. Plus mashed potatoes? And roasted broccoli? Such a good meal.
And what’s even better is that the next day, I get to have this:
Mashed potato sandwiches. The ultimate high-carb comfort food.
Roasted Vegetables with Balsamic-Browned Butter Sauce
- 1 large bunch broccoli, cut into florets (or a bunch of asparagus, trimmed and cut into 1-inch pieces, or green beans or cauliflower or…)
- Cooking spray
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
Preheat oven to 400ËšF.
Arrange vegetables in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender and roasty-toasty.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat and let cool a bit; stir in soy sauce and vinegar. (This will sizzle and pop and burn you to no end if you don’t let the butter cool first. Trust me.) Drizzle over vegetables, tossing well to coat. Serve immediately.
Makes 4 servings.
Adapted from Cooking Light magazine.