Balsamic Glazed Broccoli

1. 1

   Place vinegar in a small pan and boil over medium heat until it is syrup-like and reduced by half, about 3 minutes. Pour vinegar into a large bowl and whisk in mustard and thyme and set sauce aside.

2. 2

   Prepare garlic, broccoli, pepper and mushrooms.

3. 3

   Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, broccoli, pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking until broccoli is tender crisp.

4. 4

   Mix in reserved sauce. Sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.