Oven-roasted broccoli with a honey mustard glaze is a simple yet flavorful side dish that's easy enough to make for weeknight dinners. Ready in under 30 minutes using mostly pantry staples!
This honey garlic roasted broccoli features tender-yet-crisp broccoli dappled with sweet honey and zesty mustard flavors.
Fall is for roasting vegetables, and what better vegetable to start with than broccoli? This recipe requires just a few minutes of prep time and is a fantastic weeknight side dish.
If you like this recipe, check out my Broccoli Chickpea Bowls recipe. It uses a similar broccoli roasting method.
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Why this recipe works
- Crisp and tender: The broccoli is roasted just long enough to get crispy around the edges and it keeps a nice, crisp texture. No soft, mushy broccoli here!
- Delicious glaze: This roasted broccoli has a homemade glaze made from just garlic, whole grain mustard, honey, and a splash of lemon juice. It's sweet, zesty, and the perfect balance of flavors!
- Super easy: This recipe requires just 5 minutes of active time and 8 ingredients. Quick & easy!
Ingredients
- Broccoli: This recipe uses 16 ounces (one pound) of broccoli florets. This is equal to one large broccoli crown or two small crowns.
- Neutral oil: I typically use canola oil for roasting vegetables because it can handle high heat and has a neutral flavor. Olive oil or vegetable oil also work here.
- Garlic: Choose fresh garlic. We'll use 3-4 cloves of garlic.
- Honey: Maple syrup also works if you're looking for a vegan option.
- Mustard: Choose whole-seed mustard, also sometimes called whole-grain mustard. I tested this recipe with Dijon and found it to be overpowering, so if you only have a ground mustard on hand I recommend using half as much as the recipe calls for.
- Lemon juice: One medium lemon typically yields 2 to 3 tablespoons of lemon juice.
Step-by-step instructions
- Slice the broccoli crown into florets. Slice each floret in half through the step so that one side can rest flush with the sheet pan.
- Toss the broccoli with oil and salt. Place on a half sheet pan cut-side down. Roast for 15 minutes.
- Meanwhile, prepare the mustard glaze by mixing the mustard, honey, lemon juice, and garlic in a small bowl. Remove broccoli from the oven and drizzle with the glaze, tossing to combine. At this point, the broccoli no longer needs to be roasted cut side down.
- Return to the oven to cook for 5-8 more minutes, or until the broccoli is tender and almost blackened.
Storage notes
- Roasted broccoli is best within 3-4 days.
- The broccoli can be microwaved or reheated in a skillet. I recommend the skillet method, as it re-crisps the broccoli. Heat a large skillet over medium heat and add the broccoli. Stir-fry until hot and crisp, just 3-5 minutes.
More vegetable side dishes
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Honey Garlic Roasted Broccoli
Oven-roasted broccoli tossed with plenty of garlic and a flavorful honey mustard glaze.
Ingredients
- 16 ounces (1 pound) broccoli 1 large crown or 2 small crowns
- 1 tablespoon neutral oil canola, peanut, or safflower
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon table salt
- ¼ teaspoon black pepper or freshly ground black pepper
- 1 ½ tablespoons whole grain mustard see note #1
- 1 tablespoon honey
- 1 tablespoon lemon juice also works with white wine vinegar
- 3 cloves garlic roughly chopped
Instructions
- Preheat the oven to 425F.
- Slice the broccoli crown into florets. Slice each floret in half through the stem so that one side can rest flush with the sheet pan.
- Toss the broccoli with oil, salt, and pepper. Place on a sheet pan cut-side down. Roast for 15 minutes.
- Meanwhile, prepare the mustard glaze by mixing the mustard, honey, lemon juice, and garlic in a small bowl. After 15 minutes, remove the broccoli from the oven and drizzle with the glaze, tossing to combine. At this point, the broccoli no longer needs to be roasted cut side down.
- Return to the oven to cook for 5-8 more minutes, or until the broccoli is tender and almost blackened. Enjoy!
Notes
- If you wash the broccoli right before using it, make sure to pat dry with a paper towel or let air dry before tossing it in oil. The wetter the broccoli is, the less crispy it will be.
- Mustard: Choose a whole-grain or stone-ground mustard, the kind that has whole mustard seeds in it. This mustard is the kind I use and it can be purchased at most grocery stores. If using Dijon or another ground mustard, use half the amount (¾ teaspoon).
Nutrition
Calories: 93kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 391mgPotassium: 384mgFiber: 3gSugar: 6gVitamin A: 712IUVitamin C: 103mgCalcium: 62mgIron: 1mg
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