Marinated Roasted Broccoli

Marinated Roasted Broccoli

Sure, I’ve roasted veggies before — but I’m always looking for places to put more flavor. Saucing after cooking works well, but so does marinating beforehand, it turns out! Plus this way you can get more dishes done before dinner, which I often find helpful. Like regular roasted broccoli, this is popular and disappears quickly.

Marinated Roasted Broccoli, adapted very little from Simply Scratch

2 broccoli crowns
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 Tbsp. whole-grain Dijon mustard
1/2 Tbsp. smooth Dijon mustard
2 cloves garlic, minced very fine or grated
salt and pepper to taste

Trim the crowns and separate them into florets. Set ’em aside.

In a large bowl, whisk together the olive oil, vinegar, mustards, garlic, salt, and pepper. Once they’re well-combined, add the broccoli florets and mix well. Let them hang out for half an hour or so, then preheat the oven to 425F and line a baking sheet was foil.

Spread the florets on the sheet pan and roast for 15-20 minutes. Serve hot!

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~ by iliadawry on 24 April 2013.

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