Roasted Broccoli With Vinegar-Mustard Glaze

By Ali Slagle

Updated March 19, 2021

Roasted Broccoli With Vinegar-Mustard Glaze
Yossy Arefi for The New York Times (Photography and Stying)
Total Time
30 minutes
Rating
5(5,161)
Comments
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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
  • 1½pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick
  • 3tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1tablespoon unsalted butter
  • 1tablespoon sherry or red wine vinegar
  • 1teaspoon Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

176 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 440 milligrams sodium

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
5,161 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.

Michael

I was underwhelmed. Will try it again without butter (which added complication with no taste payoff imho. Tried someone's advice to double the mustard and vinegar...doubling the mustard was fine but I think 1x on the sherry vinegar is enough.

J.

My oven bakes a cake perfectly well, but 450 was much too high to roast the broccoli. In fifteen minutes, it was already turning black. Otherwise, the taste was good.

Lise Sasson

Delicious as is. I added just a drizzle of honey… but that is only because I am a sugar addict ;-)

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