Description
Broccoli With Dijon Vinaigrette transforms ordinary broccoli into a gourmet delight. You’ll want to drink this tangy sauce!
Ingredients
Units
Scale
- 2 lbs fresh broccoli florets
- 2 teaspoons olive oil
- 1/4 cup green onions or shallot, finely chopped
- 1 teaspoon fresh tarragon
- 1/2 teaspoon dry mustard
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- salt and pepper
- (optional) grated Parmesan cheese
Instructions
- Cook broccoli by:
- Arranging in a steamer basket over boiling water. Cover and steam for 7 minutes until tender crisp.
- Arrange in a single layer on a sheet pan. Drizzle with olive oil and roast in a 425 F oven for 20 – 25 minutes until the edges start to brown. (I like mine crispy and a little bit burnt.)
- While broccoli is cooking, heat a small saucepan over medium heat. Add olive oil, scallions, tarragon, dry mustard and garlic. Cook for 2-3 minutes, stirring frequently. Remove from heat.
- Whisk in vinegar, water, Dijon mustard, salt and pepper.
- Drizzle the mixture over the cooked broccoli and toss to coat.
- (Optional) Top with a sprinkle of Parmesan cheese.
Notes
Recipe can be easily doubled or tripled.
Store leftovers in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: oven