Roasted Broccoli With Vinegar-Mustard Glaze

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!

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.

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.

Frozen broccoli has a lot more moisture in it, so it would not get caramelized.

This is delicious; as another commenter noted, it's a classic flavor combination. I cooked my broccoli for at 475 for 18 minutes to get good char while keeping it crisp-tender. Served as a tasty and bright side dish to pasta with red sauce. Learn from my mistake and only dress the broccoli you plan to eat immediately—otherwise leftovers will be soggy. Next time I'll add some whole garlic cloves to the sheet pan before roasting to add even more flavor.

Add a couple of sliced shallots to up the crunchy sweet taste.

This broccoli recipe is very good. The mustard flavor is quite subtle so I may up the amount by 1/2 tsp. next time. The vinegar gives it a barely slight tang that works well and isn't overpowering. I normally just roast my broccoli plain but the vinegar, butter and mustard make it taste better, is easy, and a flavor combo I'll repeat.

For best results, make sure the broccoli (or whatever veggie you're using) is thoroughly dry before roasting. this way they roast instead of steam, which makes them softer, almost soggy.

Big yum. We had a lot of broccoli, including some baby broccoli that we needed to finish, along with a couple red peppers that were close to going over the edge. Oh, a d we wanted this for dinner, so I sliced up some tofu (wife's vegetarian). Didn't have red wine vinegar, so it was apple cider vinegar instead. It was really delicious, and healthy too. Thanks for this one

This reminds me of a dish I make I call brown butter broccoli. Cut the broccoli so it is flat on one side. Use a large sauté pan. Put in 3to 4 tablespoons of real butter and heat in the pan on med high heat until it starts to brown. Add the broccoli, as much as will fit and continue to cook until the bottom of the broccoli turns a nice brown, don’t burn it. Add about 1/4 cup of chicken broth, it will sizzle, take off the heat and cover with foil or a pan lid for a tight fit. Let sit for 4 min

Double the butter, vinegar and mustard, otherwise delicious!!

I have made this a few times now and it is delicious and so simple. Last time around I dissolved two anchovies in the sauce and it was an umami bomb. Highly recommend anchovies or 1/4 teaspoon of hondashi.

Surprised by how good this was, as it would not have occurred to me to add Dijon to roasted broccoli! Like a previous commenter, I only had cider vinegar on hand the first time I made this - - and it came out deliciously! The second time, I used red wine vinegar, and the result was a bit less tasty. Returning to cider vinegar tonight!

Excellent effort to taste ratio

I just made this and could easily stand at the stove top where it's cooling and eat the whole thing. I took note and heated the sheet pan. With a piece of foccacia and a piece of cotija I've got a lovely lunch.