Roasted Broccoli

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.

3 comments

  1. 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!

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