Charred and absolutely delicious. Make vegetable lovers out of your non-veggie eaters.
Ingredients:
1 1/2 pounds fresh broccoli, cut into small florets
3 Tablespoons olive oil
Salt and pepper
1 Tablespoon butter
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
Preparation:
- Preheat your oven to 450.
- In a bowl, toss the broccoli florets with the oil, salt and pepper.
- Spray a baking sheet with cooking spray and arrange the broccoli onto the sheet in a single layer flat side or cut sides down.
- Melt your butter in a small bowl and stir in the mustard and red wine vinegar. Set aside.
Cook:
Your baking sheet of broccoli goes in the oven for 15-20 minutes, until the broccoli is charred, browned and tender with a fork. Don't stir, flip or open the oven - just let those florets roast.
Serve:
When the broccoli is done, remove from the oven and pour the butter mixture over the baking sheet. Scrape up the good charred bits from the pan and mix with the butter mixture. Pour into a bowl to serve.
A Little Backstory:
Said Brian, "I'll always eat broccoli ... with Velveeta." So I made this recipe with a side of Velveeta, just in case. But you know what? Didn't need it.
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