Roasted Broccoli With Vinegar-Mustard Glaze

By Ali Slagle

Updated March 18, 2021

  • Yossy Arefi for The New York Times (Photography and Stying)
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Total Time
30 minutes
Rating
5(5,419)
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On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

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Ingredients

Yield:4 servings

  • 1 ½ pounds broccoli, cut into 1 ½- to 2-inch-long florets, stems sliced ¼-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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 8 milligrams cholesterol; 176 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 5 grams fiber; 440 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

5 out of 5
5,419 user ratings
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Comments

Shwillary

I used a combo of broccoli and cauliflower because it's what I had on hand. Really glad I did! Classic flavor combo and so easy to throw together on roasted vegetables makes this infinitely adaptable. Subbed some garlic oil for the butter, and I was tempted to do as directed and make it all on the sheet pan - but for the sake of cleanup - I roasted on aluminum foil and tossed the florets in a bowl where I'd already whisked the oil, vinegar, and mustard. Perfect!

squeakalicious

This did not turn out well as written. The butter and vinegar go their separate ways on the hot baking sheet and are impossible to emulsify. The second time around I pre-melted the butter and whisked it together with the mustard and vinegar in a large storage bowl that has a lid. Then I added the roasted broccoli, put on the lid, and shook it gently for half a minute or so. Worked much better. I also preheated my sheet pan for a nice under-char on the broccoli. Tastes great.

Kathleen Trgovich

I've made this a few times and find it comes out best if I pre-heat the cooking sheet in a 425° oven before adding the broccoli.

glowing coals

I'm always looking for low salt recipes, so it's great that this one is so tasty with very little salt.

AM

Turned into a vinegary mush

dToTheV

great zhush for roasted broccoli

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