1 to 1½ pounds fresh* broccoli
3 tablespoons extra-virgin olive oil
salt and black pepper
1-1/2 tablespoons butter, melted
1-1/2 tablespoons red wine vinegar or cider vinegar
1-1/2 teaspoon Dijon mustard
Prepare the Broccoli
Cut into florets, each floret having a flat side, stems sliced to ¼-inch thick.
Roast the Broccoli
- Preheat the oven to 400 degrees.
- Put the broccoli florets in a bowl and add the olive oil, salt and pepper, stirring to mix.
- Line a baking sheet with parchment paper and arrange the broccoli in a single layer, cut-sides down.
- Roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Remove from oven and place in a serving dish.
Make the Dressing
In a small bowl mix together the butter, vinegar and mustard. Pour the dressing over the broccoli and stir gently.
Note
*Frozen broccoli has too much moisture and may become mushy.