Roasted Marinated Broccoli
Broccoli is marinated and then roasted until toasty and caramelized. Truth: Broccoli has never tasted so good!
- 2 bunches broccoli
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard I like "country style"
- 2 cloves garlic pressed through a garlic press
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black Pepper
Preheat your oven to 425°.
Trim the tough stems off of two bunches of fresh broccoli and cut the larger pieces into smaller florets.
In a large bowl combine the olive oil, red wine vinegar, garlic, mustard, kosher salt and black pepper.
Toss the florets into the marinade and let them soak for 10 or so minutes.
Spread the marinated florets on a rimmed, aluminum sheet pan. Pop them into the scorching 425 degree oven and roast for 10-15 minutes.
Toss and sprinkle with more kosher salt if desired and enjoy!
Serving: 1g | Calories: 156kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 193mg | Potassium: 651mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 181mg | Calcium: 99mg | Iron: 2mg