Roasted Broccoli With Vinegar-Mustard Glaze

• doses: 4 servings
• tempo total: 30 minutes

Ingredientes

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick

3 tablespoons extra-virgin olive oil

Kosher salt and black pepper

1 tablespoon unsalted butter

1 tablespoon sherry or red wine vinegar

1 teaspoon Dijon mustard

Instruções

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’s melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Notas

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

Informação Nutricional

• Calorias: 176
• Gordura Total: 14 g
• Gordura Saturada: 3 g
• Gordura Insaturada: 10 g
• Gordura Trans: 0 g
• Sódio: 440 mg
• Carboidratos Totais: 12 g
• Fibra Alimentar: 5 g
• Açúcares Totais: 3 g
• Proteína: 5 g