- 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)
- Heat the oven to 450 degrees.
- 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.
- 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.
- Season to taste with salt and pepper and serve.
Recipe slightly adapted from NY Times.