Pair this tasty veggie side with almost any meat or fish entree. —AMY WINGENTER, TUSCALOOSA, ALABAMA
- 1 bunch broccoli, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat.
- Bake, uncovered, at 425° for 10-15 minutes or until tender. Yield: 4 servings.
Originally published as Roasted Dijon Broccoli in Healthy Cooking December/January 2012, p84
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