Roasted Broccoli With Vinegar-Mustard Glaze

Name: Roasted Broccoli With Vinegar-Mustard Glaze
Total time: 30 min
Ingredients: 1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick; 3 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 1 tablespoon unsalted butter; 1 tablespoon sherry or red wine vinegar; 1 teaspoon Dijon mustard

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Total: 30 minutes

Servings: 4

Author : Ali Slagle

broccoli butter mustard

Roasted Broccoli With Vinegar-Mustard Glaze

Ingredients

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1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick3 tablespoons extra-virgin olive oilKosher salt and black pepper1 tablespoon unsalted butter1 tablespoon sherry or red wine vinegar1 teaspoon Dijon mustard

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Instructions

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Step 1

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.

Step 2

Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter’s melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.