Roasted Broccoli With Vinegar-Mustard Glaze
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…