DIRECTIONS

Heat the oven to 450 F with rack in the center.

In a cup, combine the honey, vinegar, and crushed red pepper; microwave at full power for 10 seconds, until the mixture is warm enough to stir to blend (repeat if necessary). Reserve the warm honey while preparing the broccoli.

In a shallow 9×13-inch baking dish or a rimmed baking sheet, toss the broccoli spears with oil, then spread in a single layer in the center of the pan. Roast in the oven for 7 to 8 minutes, until broccoli begins to brown on the edges. Remove from oven. Drizzle the hot honey over the broccoli and sprinkle with salt. Scatter the grapes and almonds on top of the broccoli and continue roasting for 4 to 5 minutes until the broccoli is crisp-tender, the almonds are toasted, and the grapes are warmed through.

Transfer the broccoli and grape mixture to a platter or individual plates and serve warm or at room temperature.

Ingredients

1 tablespoon honey, preferably local
1 teaspoon apple cider vinegar
1/4 teaspoon crushed red pepper flakes
1 pound fresh, trimmed broccoli spears
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
3/4 cup black California grapes
1/4 cup sliced natural almonds

DIRECTIONS

Heat the oven to 450 F with rack in the center.

In a cup, combine the honey, vinegar, and crushed red pepper; microwave at full power for 10 seconds, until the mixture is warm enough to stir to blend (repeat if necessary). Reserve the warm honey while preparing the broccoli.

In a shallow 9×13-inch baking dish or a rimmed baking sheet, toss the broccoli spears with oil, then spread in a single layer in the center of the pan. Roast in the oven for 7 to 8 minutes, until broccoli begins to brown on the edges. Remove from oven. Drizzle the hot honey over the broccoli and sprinkle with salt. Scatter the grapes and almonds on top of the broccoli and continue roasting for 4 to 5 minutes until the broccoli is crisp-tender, the almonds are toasted, and the grapes are warmed through.

Transfer the broccoli and grape mixture to a platter or individual plates and serve warm or at room temperature.

Notes

This recipe supports heart health, brain health, and immune health.

Servings

Yield: Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 110 Calories; Protein 3 g; Carbohydrate 18 g; Fat 4.5 g (37% Calories from Fat); Saturated Fat 7 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 125 mg; Fiber 3 g.