~30 minutes, serves 4

Ingredients:

• 1.5 lbs broccoli, cut into 1-2“ florets and stems cut 1/4” thick
• 3 tbsp olive oil
• salt and pepper
• 1 tbsp unsalted butter
• 1 tbsp red wine vinegar (we have subbed cider vinegar)
• 1 tsp dijon mustard

Directions:

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.

Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter melts, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

from: https://cooking.nytimes.com/recipes/1022031-roasted-broccoli-with-vinegar-mustard-glaze