Being a family of broccoli lovers, I am always on the hunt for new ways to prepare this cruciferous vegetable. Since it is a cool weather crop, Spring and Fall are the best times to enjoy the freshest broccoli available.
Even though I have posted tons of broccoli recipes over the past 10 years (close to 30!), I haven’t really presented much of this vegetable’s history. That changes today! The name for this green veggie that looks like tiny trees come from the Italian word for shoot or sprout. It is the stalk and unopened flower buds of the plant that we enjoy today. Broccoli was created by Italian farmers about 2000 years ago, through a long process of selectively breeding cabbage plants.
In this recipe, the broccoli is roasted to produce a caramelized and crisp-tender side dish. Roasting the florets at a high temperature on one side only ensures that the broccoli will not dry out or turn to mush before the outsides are caramelized. For extra flavor and distinction, the broccoli is tossed with butter, vinegar, and Dijon mustard as it comes out of the oven, creating a silky and bright sauce for this wonderful vegetable!
Broccoli with Vinegar-Mustard Glaze
Broccoli with Vinegar-Mustard Glaze (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Yield:4 servings
Ingredients:
- 1-1/2 pounds broccoli, cut into 1-1/2 inch florets, stems sliced 1/4-inch thick
- 3 tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
Directions:
Heat the oven to 450º F. On a baking sheet, toss the broccoli with the olive oil, salt, and pepper.
Toss the broccoli with the olive oil, salt, and pepper.
Arrange it in a single layer, cut-sides down, and roast, without flipping, until the broccoli is browned and crisp-tender, 15 to 20 minutes.
Roast the broccoli until it is crisp-tender.
Add the butter, vinegar, and mustard to the broccoli on the sheet pan and toss everything together until the butter is melted, scraping up the browned bits from the pan as you go.
Add the butter, vinegar, & mustard to the pan.
Season to taste with salt and pepper. Transfer the mixture to a serving bowl.
Transfer to a serving bowl.
Serve immediately.
This goes very well with any protein!
Another delicious was to serve this versatile veggie! ~Linda
Broccoli with Vinegar-Mustard Glaze (adapted from cooking.nytimes.com) Total Time Required: 30 minutes, Yield:4 servings
Ingredients:
- 1-1/2 pounds broccoli, cut into 1-1/2 inch florets, stems sliced 1/4-inch thick
- 3 tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
Directions:
Heat the oven to 450º F. On a baking sheet, toss the broccoli with the olive oil, salt, and pepper. Arrange it in a single layer, cut-sides down, and roast, without flipping, until the broccoli is browned and crisp-tender, 15 to 20 minutes.
Add the butter, vinegar, and mustard to the broccoli on the sheet pan and toss everything together until the butter is melted, scraping up the browned bits from the pan as you go. Season to taste with salt and pepper. Transfer the mixture to a serving bowl and serve immediately.