Roasted Broccoli With Vinegar-Mustard Glaze

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

By Ali Slagle

Updated March 19, 2021

Roasted Broccoli With Vinegar-Mustard Glaze — Yossy Arefi for The New York Times (Photography and Stying)

Total Time: 30 minutes
Rating: 5(4,422)
Comments: Read comments

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. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

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Ingredients

Yield:4 servings

1½pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick
3tablespoons extra-virgin olive oil
Kosher salt and black pepper
1tablespoon unsalted butter
1tablespoon sherry or red wine vinegar
1teaspoon Dijon mustard

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.

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Ratings

5 out of 5

4,422 user ratings

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Comments

Shwillary4 years ago

I used a combo of broccoli and cauliflower because it's what I had on hand. Really glad I did! Classic flavor combo and so easy to throw together on roasted vegetables makes this infinitely adaptable. Subbed some garlic oil for the butter, and I was tempted to do as directed and make it all on the sheet pan - but for the sake of cleanup - I roasted on aluminum foil and tossed the florets in a bowl where I'd already whisked the oil, vinegar, and mustard. Perfect!

squeakalicious4 years ago

This did not turn out well as written. The butter and vinegar go their separate ways on the hot baking sheet and are impossible to emulsify. The second time around I pre-melted the butter and whisked it together with the mustard and vinegar in a large storage bowl that has a lid. Then I added the roasted broccoli, put on the lid, and shook it gently for half a minute or so. Worked much better. I also preheated my sheet pan for a nice under-char on the broccoli. Tastes great.

Kathleen Trgovich4 years ago

I've made this a few times and find it comes out best if I pre-heat the cooking sheet in a 425° oven before adding the broccoli.

Granny Smith3 weeks ago

I've never yet had a sheet pan of roasted broccoli make it all the way to the dinner table. Every single visitor to the kitchen grabs some.

kesw3 weeks ago

This was so good! Made it once w broccoli, and once w cauliflower. So easy, I could listen to my audiobook and sip my 5:00 wine while it roasted

SW3 weeks ago

Made it exactly as written and it was tangy, giving my my broccoli serious umami! delicious!

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