24ouncesfresh broccolisliced into florets (about 2 medium heads of broccoli)
1tablespoonneutral oilcanola, peanut or safflower
⅛teaspoonblack pepperor freshly ground black pepper
2tablespoonswhole-grain mustardsee note
Preheat the oven to 425 degrees F.
Layer broccoli florets evenly on a large baking sheet. Drizzle with 1 tablespoon oil, minced garlic, salt, and pepper. Use clean hands or a spatula to combine.
Roast in the oven for 10 minutes. Meanwhile, prepare the honey mustard sauce. In a small bowl, whisk together mustard, honey, and lemon juice.
Remove broccoli from the oven after 10 minutes. Drizzle with honey mustard glaze and stir to evenly coat. Return to the oven for 8-10 minutes, or until the broccoli turns golden brown.
Serve warm. Keeps in the fridge for 3-4 days, but is best enjoyed immediately.
If you wash the broccoli right before using it, make sure to pat dry with a paper towel or let air dry before tossing in oil. The wetter the broccoli is, the longer it will take to roast.
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.
Can I use frozen broccoli? Yes, but you will need to roast it for longer. Add frozen broccoli directly to the oven with the oil, salt, and pepper. Add at least 5 extra minutes to your timer to allow the frozen broccoli to roast completely. Remove from the oven when the broccoli is browned to your liking.