- 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
Reviews for Roasted Dijon Broccoli
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Reviewed Mar. 31, 2015
"easy and delicious"
Reviewed Nov. 1, 2014
"Very tangy and delicious, but we had to double to sauce so that all of the broccoli got the flavour."
Reviewed Jan. 5, 2013
"Made this for supper tonight and my husband and I both loved it. Simple to make and delicious."