30 minutes
A delicious and tangy roasted broccoli dish with a mustard vinaigrette, perfect for a healthy side.
Broccoli, cut into 1.5- to 2-inch-long florets, stems sliced 1/4-inch thick
0 lb
tablespoons
to taste
Black Pepper, freshly ground
to taste
tablespoons
tablespoons
teaspoons
1. Preheat Oven
Preheat your oven to 450 degrees F. This high temperature will help the broccoli get beautifully crispy and brown.
2. Prepare Broccoli
While the oven is heating, take your broccoli and cut it into florets about 1.5 to 2 inches long. Slice the stems into 1/4-inch thick pieces. In a large bowl, toss the broccoli with 3 tablespoons of extra-virgin olive oil, a generous pinch of kosher salt, and some freshly ground black pepper. Make sure every piece is well-coated.
3. Roast Broccoli
Spread the broccoli out in a single layer on a baking sheet, arranging them cut-side down. This arrangement ensures that they brown evenly and develop a crisp texture. Place the baking sheet in the preheated oven and roast for 15 to 20 minutes. You'll know they're done when the broccoli is browned and tender but still has a bit of crunch.
4. Add Vinaigrette
As soon as the broccoli is perfectly roasted, take the baking sheet out of the oven. Add 1 tablespoon of unsalted butter, 1 tablespoon of sherry or red wine vinegar, and 1 teaspoon of Dijon mustard directly onto the hot baking sheet. Toss the broccoli with these ingredients until the butter has melted and every piece is coated with the tangy vinaigrette. Make sure to scrape up any browned bits from the pan; they add incredible flavor.
5. Season and Serve
Taste the broccoli and season with more salt and pepper if needed. Serve immediately, enjoying the perfect balance of crispy, tender, and tangy flavors.
Try cauliflower, Brussels sprouts, or carrots with suitable vinaigrettes.
Create Asian-Style, Mediterranean, or Mexican-inspired variations.
Include chicken, chickpeas, or tofu for added protein.
Experiment with Italian, Indian, or Middle Eastern spices in the vinaigrette.
Use whole-grain mustard for a robust flavor or honey mustard for sweetness.
Ensure your oven is fully preheated to a high temperature – around 425°F (220°C) is ideal. This high heat is crucial for achieving that desirable crispiness without overcooking the florets.
Spread the broccoli out in a single layer with space between the pieces. If the broccoli is too crowded, it will steam rather than roast.
After washing, dry it completely. Any residual moisture will steam the broccoli in the oven, preventing it from getting crispy.
Select fresh broccoli with tight, green florets and firm stalks. Avoid yellowing or flowering heads, as they can be bitter and are past their prime.
Toss the roasted broccoli with the mustard vinaigrette while it’s still warm to help the broccoli absorb the flavors more deeply. Reserve a little dressing to drizzle on top before serving.
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