Honey Garlic Roasted Broccoli
Oven-roasted broccoli tossed with plenty of garlic and a flavorful honey mustard glaze.
Servings: 4 servings
Calories: 93kcal
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: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 391mg | Potassium: 384mg | Fiber: 3g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 103mg | Calcium: 62mg | Iron: 1mg
