• 2 large heads of broccoli or 1 large cauliflower (or a mixture of both, ~1 1/2 lb total), cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
  • 1 shallot, diced
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 tablespoon butter or ghee (or olive oil/preferred fat)
  • 1 tablespoon sherry vinegar
  • 1 teaspoon mustard (stoneground with horseradish or Dijon)


  1. Heat the oven to 450 degrees.
  2. On a baking sheet, toss the broccoli and shallots 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.
  3. Add the butter/ghee, vinegar, and mustard to the broccoli and shallots on the sheet pan and toss until the butter’s melted, scraping up browned bits from the pan as you go.
  4. Season to taste with salt and pepper and serve.

Recipe slightly adapted from NY Times.