Roasted Broccoli With Vinegar-Mustard Glaze
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
- Serves: 4 persons
- 1 ½pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1tablespoon unsalted butter
- 1tablespoon sherry or red wine vinegar
- 1teaspoon Dijon mustard
Step 1Heat 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 2Add 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.