Roasted Broccoli With Vinegar-Mustard Glaze

• servings: 4 servings
• total time: 30 minutes

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

Directions

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.

Notes

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

Nutrition

• Calories: 176
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Sodium: 440 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 5 g