Roasted Broccoli With Vinegar-Mustard Glaze
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
Directions
- 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.
- 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.
Roasted Broccoli With Vinegar-Mustard Glaze
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About this Recipe
Looking for a simple side dish that feels gourmet and delivers incredible flavor? This Roasted Broccoli With Vinegar-Mustard Glaze transforms a humble vegetable into a vibrant, craveable experience that will impress at any table. You'll love how easily it comes together, yet tastes so sophisticated.
Why This Broccoli Steals the Show
The secret to perfectly caramelized, crisp-tender roasted broccoli lies in a high-heat roast on just one side. This technique allows the florets to frizzle beautifully and the stems to sweeten, all without turning mushy or drying out. But what truly sets this recipe apart is the bright, silky vinegar-mustard glaze. Inspired by classic pan sauces, it’s tossed with the hot broccoli right out of the oven, melding into an irresistible, tangy coating.
Prepare for broccoli that's anything but boring. You'll bite into florets with delightfully frizzled, caramelized edges and tender, sweet stems that retain a pleasant bite. The initial savory char gives way to a vibrant, tangy, and subtly rich glaze, thanks to the balanced combination of sherry or red wine vinegar, Dijon mustard, and a touch of butter. This elegant side dish offers a harmonious blend of textures and tastes, making it a standout accompaniment to any meal.
Customization & Variations
While delicious as is, you can easily adapt this roasted broccoli to your pantry or preferences. For a different acidic note, try white wine vinegar for a slightly brighter profile. If you enjoy a subtle warmth, a tiny pinch of red pepper flakes could be tossed with the broccoli and olive oil before roasting. You could also experiment with different mustards, though Dijon provides that classic zing and smooth emulsion for the glaze.
This versatile roasted broccoli makes an ideal side for weeknight dinners and special occasions alike. It pairs beautifully with roasted chicken, seared fish, or a juicy steak, offering a bright, savory, and tangy counterpoint to richer mains.