Roasted Broccoli With Vinegar-Mustard Glaze

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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.

Notatki

https://cooking.nytimes.com/recipes/1022031-roasted-broccoli-with-vinegar-mustard-glaze

Wartości Odżywcze

• Kalorie: 176
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 10 g
• Tłuszcz Trans: 0 g
• Sód: 440 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 3 g
• Białko: 5 g