Roasted Broccoli With Vinegar-Mustard Glaze

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and trim the broccoli florets, ensuring they are dry before placing them on the prepared baking sheet.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard to create the glaze.

Drizzle the vinegar-mustard glaze over the broccoli, making sure to coat each floret evenly.

Sprinkle salt and black pepper to taste over the broccoli for added flavor.

Toss the broccoli on the baking sheet to ensure even coating with the glaze and seasoning.

Spread the broccoli out in a single layer for optimal roasting and caramelization.

Roast in the preheated oven for about 20-25 minutes or until the edges become golden and crispy.

Check for doneness by inserting a fork; the broccoli should be tender but still have a slight crunch.

Serve the roasted broccoli with vinegar-mustard glaze as a flavorful and nutritious side dish for your meal.

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