Cooler fall temperatures put our beloved oven back in the limelight. After months of avoidance, we opted instead for gazpacho and grilled foods. But the oven is the kitchen’s most fierce workhorse and I’m ready to put it to work again.
Roasted vegetables are a fall and winter staple in my house. From Brussels sprouts to beets, butternut squash to broccoli and sweet potatoes, vegetables are better and more flavorful when they have a little high-temperature char on them.
Seriously Flavorful Roasted Vegetables
But, frankly, roasted vegetables can often times lack flavor and that is a problem. This new recipe for roasted broccoli is not short on flavor and comes straight from The New York Times. It calls on the brilliant combination of melted butter, tangy red wine vinegar and a dollop of Dijon mustard to make a succulent and zesty sauce that seriously brightens up boring roasted vegetables.
After roasting the broccoli, you’ll spoon the sauce over the hot vegetables and toss to coat. In fact, this may be the sauce that changes roasted vegetables in 2021. I can taste it on Brussels sprouts and cauliflower. And I imagine the cold leftovers are as divine as their hot counterparts.
Here’s to a sheet pan filled with gorgeous roasted vegetables and vinegar-mustard sauce. Roasted vegetables will never be the same.
Roasted Broccoli with Vinegar-Mustard Sauce
If you love roasted vegetables, but wish they had more flavor, this vinegar-mustard sauce is the ticket! Tangy and unctuous and will make all roasted vegetables ten times better. I have doubled the sauce recipe because you are going to want every drop.
- 1 1/2 lbs organic broccoli cut into 1 1/2 - 2 inch long florets
- 3 tablespoons extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
For the vinegar-mustard sauce
- 2 tablespoons butter I used Miyokos
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
Heat the oven to 450 degrees.
Place parchment paper on a baking sheet.
In a bowl, toss the broccoli with the olive oil, salt and pepper and set bowl aside.
Arrange in a single layer, cut-side down and roast until golden and crisp-tender, about 15-20 minutes. Do not flip the broccoli or rotate the pan.
When the broccoli is cooked, scoop it back into the bowl, pour the sauce over the broccoli and toss to coat. Season again with salt and pepper and taste, adjusting seasoning if needed.
Serve immediately and refrigerate any leftovers.
To make the vinegar-mustard sauce:
In a small saucepan over medium heat, place the butter, red wine vinegar and mustard. Once the butter starts melting, stir to combine and it will become this gorgeous and emulsified liquid.
When the sauce is ready and the broccoli is roasted, spoon sauce liberally over the broccoli in a bowl, toss to coat and serve immediately.
Reserve any leftover sauce in the fridge for future roasted vegetable needs. I added the sauce to roasted potatoes and loved it.