Roasted Broccoli With Vinegar-Mustard Glaze Recipe

Name: Roasted Broccoli With Vinegar-Mustard Glaze Recipe
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

"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..."

INGREDIENTS

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

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3 tablespoons extra-virgin olive oil

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Kosher salt and black pepper

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1 tablespoon unsalted butter

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1 tablespoon sherry or red wine vinegar

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1 teaspoon Dijon mustard

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