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Roasted Broccoli With Vinegar-Mustard Glaze

When there are lemons, make lemonade, as the saying goes. When there are several bundles of broccoli laying around in the fridge, making roasted broccoli seems to bring them to the logical conclusion. I tend to steam broccoli a lot because I like the inside of my veggies on the softer side, not crunchy. Now I find that roasting broccoli can achieve the desirable crispy exterior and a tender interior, I’m sold. This is how you do it!

First, keep the oven temperature high: 450°F. Flipping the broccoli to roast on both sides increases the chance that it will dry out before the outsides get browned and caramelized. The trick is to keep the broccoli on one side without turning, this way you get the desirable crisp-tender texture. And save yourself the interim step of flipping each broccoli floret—a win-win. It takes 20-25 minutes of oven time.

The vinegar-mustard glaze takes inspiration from the classic mustard pan sauce. The clear benefit of the step is that you toss the broccoli florets with butter, vinegar and Dijon mustard right out of the oven. (I use organic grainy mustard instead.) The residual heat will meld the glaze ingredients into a silky delicious sauce. I can’t think of a quicker way to deliver a delectable dish of fresh veggies.

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Roasted Broccoli With Vinegar-Mustard Glaze

Serves: 4

Ingredients

1½ pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-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

Instructions

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.