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Roasted Broccoli with Tangy Vinegar Mustard Glaze

Close-up of perfectly roasted broccoli florets coated in a shiny roasted broccoli vinegar mustard glaze served in a white bowl.
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A simple recipe for perfectly roasted broccoli coated in a bright, tangy glaze made with vinegar and mustard. This is a dependable, delicious vegetable side dish for your everyday table.

Ingredients

Scale
  • 1 large head broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper for easy cleanup.
  2. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the broccoli directly on the pan until all pieces are lightly coated.
  3. Spread the broccoli into a single layer. Roast for 15 minutes.
  4. While the broccoli roasts, prepare the glaze. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup, and minced garlic until smooth. This creates your tangy vegetable marinade.
  5. Remove the broccoli from the oven. Drizzle half of the vinegar mustard glaze over the hot broccoli and toss gently to coat.
  6. Return the broccoli to the oven and roast for another 5 to 8 minutes, or until the broccoli is crisp-tender and slightly charred at the edges.
  7. Remove from the oven and immediately drizzle with the remaining glaze. Serve warm as a healthy vegetable side recipe.

Notes

  • For a sweeter glaze, increase the honey or maple syrup to 1 1/2 teaspoons.
  • If you prefer a sharper tang, substitute white wine vinegar for the apple cider vinegar.
  • Do not overcrowd the sheet pan; this helps the broccoli roast instead of steam, giving you that perfect texture.

Nutrition

Find it online: https://cookingbycarla.com/roasted-broccoli-vinegar-mustard-glaze/