Balsamic roasted broccoli salad with garlic

• Vegetarian
• Gluten free

• Produce

  • 8 Baby carrots
  • 4 cups Broccoli florets
  • 10 Garlic cloves
  • 1/4 cup Peanuts
  • 1/4 cup Sun dried tomatoes

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on savorytooth.com

Description

Directions

• 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.