Roasted Broccoli with Vinegar-Mustard Glaze

Cook Time: 30 min Total Time: 30 min Servings: 4 servings Source:

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

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.

Nutrition

Trans Fat: 0 grams
Fat: 14 grams
Calories: 176
Saturated Fat: 3 grams
Unsaturated Fat: 10 grams
Sodium: 440 milligrams
Sugar: 3 grams
Fiber: 5 grams
Carbohydrate: 12 grams
Protein: 5 grams