This recipe does not make enough. Definitely double it.
1/4 cup olive oil
2 T. lemon juice
1 T. mustard
1 t. kosher salt
1 pound broccoli, cut into pieces
Preheat your oven to 500°.
In a very large bowl, whisk together oil, lemon juice, mustard, and salt. Toss broccoli pieces into dressing until thoroughly coated. Roast in a single layer on a sheet pan for 20 minutes, turning several times, until browned and crispy in spots and cooked through. Finish with a squeeze of lemon, if you like.
[…] Roasted Broccoli […]
I am a fan, but will adjust mustard slightly next time. All out of Dijon, I used some spicy brown mustard and 1T was a bit heavy. (Hmm, maybe I didn’t quite have a pound of broccoli to spread out the effect.) Also, I lost my nerve at the end and pulled out the tray after about 14 minutes. (I’m embarrassed to admit this.) I didn’t think the broccoli could get much browner without blackening. I trust and believe you, though I kept thinking, “My oven must not be calibrated right!” But next time, I’ll be braver: the veggies were cooked through nicely, but still a little damp because I didn’t let them crisp for the full time.
I love that anyone cooking this will have everything on hand. I served it with rotisserie chicken (it’s one of those nights!) and pan-friend polenta. It was definitely the star. Just me and Conor for dinner. He ate his serving all up!
You know that this one is truly amazing, it has kids eat brocolis and it brings husband in the oven. Awesome!