Roasted Broccoli with Vinaigrette Dressing
Roasted broccoli is a simple yet flavorful dish that can elevate any meal. The transformation of broccoli through roasting brings out its natural sweetness, resulting in a tender, slightly crispy texture.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
Vegetables
- 2 heads Broccoli About 1.5 pounds, cut into bite-sized florets.
Oils
- 3 tablespoons Olive Oil Extra virgin for best flavor.
Seasonings
- 1 teaspoon Salt Sea salt or kosher salt preferred.
- 0.5 teaspoon Pepper Freshly cracked black pepper.
- 2 cloves Garlic Minced.
Vinaigrette
- 3 tablespoons Red Wine Vinegar For acidity in the vinaigrette.
- 1 teaspoon Dijon Mustard Adds spiciness and helps emulsify.
- 1 teaspoon Honey Balances the acidity of the vinaigrette.
Garnish
- to taste Fresh Herbs Such as parsley or basil, for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the broccoli and cut into bite-sized florets.
- Toss the broccoli with olive oil, salt, pepper, and minced garlic in a mixing bowl.
- Spread the broccoli on a baking sheet lined with parchment paper.
- Roast the broccoli for 20-25 minutes, stirring halfway through.
- While the broccoli is roasting, whisk together the red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
- Gradually drizzle in the remaining olive oil while whisking to emulsify the dressing.
- Once the broccoli is done, drizzle the vinaigrette over it and toss gently to combine.
- Garnish with fresh herbs and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.