Roasted Broccoli with Vinegar-Mustard Glaze

INGREDIENTS

Yield: 4 servings

  • 1½pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick

  • 3tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 tablespoon unsalted butter

  • 1 tablespoon sherry or red wine vinegar

  • 1 teaspoon Dijon mustard

PREPARATION

  1. 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.

  2. 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.

Recipe sourced from New York Times

sidesJohn Cooper / Woodland Gardens Organic Farmbroccoli