Name: Roasted Broccoli With Vinegar-Mustard Glaze
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sides
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

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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.

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick

Roasted Broccoli With Vinegar-Mustard Glaze

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

Roasted Broccoli With Vinegar-Mustard Glaze

食材

步驟

筆記

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準備好開始烹飪了嗎？