This is a fairly effortless way to turn a simple roasted pan of broccoli into something special. Florets are sliced and roasted until caramelized and crisp tender, then tossed right on the sheet pan with a bit of butter, vinegar, and Dijon mustard. The heat from the pan will combine it into a smooth, lovely sauce. What could be easier? Thanks to Ali Slagle for this healthy, weeknight vegetable dish.
1 1/2 pounds broccoli, cut into 1 1/2-to 2-inch-long florets, stems sliced 1/4-inch thick
3 Tbs. extra-virgin olive oil
Kosher salt and black pepper
1 Tbs. unsalted butter
1 Tbs. sherry or red wine vinegar
1 tsp. Dijon mustard
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.
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. Serves 4.
Note: Ali advises that to avoid overcooking, cook the broccoli only on one side. Flipping it increases the chances of it drying out or turning to mush.
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