I simply couldn’t resist the gorgeous broccoli at the farmer’s market Saturday. It was the perfect day for outdoor shopping: the sky was nearly cloudless, it was about 65 degrees, and I was ALONE!
I visited my favorite vendor, who sells grassfed beef for an extraordinarily low price. I also found gorgeous parsley, butter lettuce, potatoes, and onions.
Anyway, the broccoli was calling my name even though I had no real intention for it. So it became my Secret Recipe Club dish for the month, taking the place of the recipe’s original cauliflower.
My assigned blog was Sustainable Eating for One, where Stephanie blogs about gardening and eating a plant-based diet. I wasn’t sure I would be able to get my husband to try one of her recipes, although many sound pretty good to me, like Chickpea Carrot Soup and Artichoke White Bean Spread. I had already settled on making Roasted Cauliflower with Lemon and Mustard when I brought home the broccoli, and the two became one.
Adapted from Sustainable Cooking for One.
Ingredients
- 1 large head broccoli, cut into florets
- 1/4 c. olive oil
- 1/4 tsp. salt
- 1/8 tsp. ground pepper
- 1 T dijon mustard
- 1 lemon, juice and zest
- 2 T butter, melted
- grated Parmesan cheese
Instructions
In a bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a rimmed baking sheet and cook at 425F for about 10 minutes, until a fork can pierce the broccoli easily.
Meanwhile, whisk together mustard, lemon juice, lemon zest, and melted butter. When broccoli is tender, drizzle with lemon mixture and toss to coat. Cook another 8 minutes or until broccoli is to your liking. Transfer to a serving bowl and sprinkle with Parmesan cheese.
My WORD! That sounds DELICIOUS!
Thanks! Had any luck getting that hubby of yours to eat vegetables?
HAHA! That was a joke, right?
He eats raw carrots, spinach, and watercress – and the occasional arugala. I consider that progress. At least fruit makes him happy!
This sounds right up my alley! Just pinned it. If you haven’t already, I’d love if you’d check out my SRC pick this month, Dark Chocolate S’mores Pie!
That pie sounds SO good, Amy! I will have to give it a try sometime soon. My husband would love me forever (just in case, you know).
Oh nice choice, I am always looking for variety when preparing broccoli
Thanks! I know what you mean about preparing veggies. I like roasting broccoli for a slightly different flavor than your regular steamed variety.
I roast broccoli all the time but the lemon mustard on top just looks like it makes it even that much better. I’m going to give this one a try very soon.
If you haven’t already, I’d love for you to check out my SRC entry Candied Popcorn.
Lisa~~
Cook Lisa Cook
I have been using Dijon in everything, but haven’t tried zipping up the broccoli! Looks great!
I have a head of broccoli in the fridge that I was wondering how to cook differently. This seems like the answer! Great pick for the SRC!
This must be fantastic! I am opening up my kitchen to the beautiful world of mustard…and this recipe is right up my alley!
Mustard can do amazing things, can’t it?! One of our favorites is this pecan chicken which is coated with grainy mustard: http://www.vanderbiltwife.com/2008/07/mmmm-lasagna/ {Yes, the web address is Mmm Lasagna, but it has the recipe.}
I’ll be trying this the next time Aldi had broccoli on sale. I tire of the usual steamed broccoli with butter and this looks like a great way to up the flavor ante.
Thanks! I like steamed broccoli but roasting it definitely makes a nice change.
I just discovered the awesomeness of roasted broccoli over the winter, and now I can’t get enough of it. I eat like it’s candy or something.
I’ve made a similar recipe before, which used just lemon and parmesan, but the addition of mustard sounds really intriguing. Must try that out next time I get my hands on some nice broccoli!
I roast broccoli all the time and have never thought of adding mustard to it…great idea!
I like the dressing on carrots, too, if you roast carrots… Lovely choice of a nice basic dish.
P.S. Just tell him it’s carrot soup, serve it shredded chicken on top, and you’d be hapy to eat his portion for lunch the next day… We’ll call it a gateway meal.
Ha, Stephanie. Maybe I’ll try the chicken trick! I have a hard time picturing him eating any kind of carrot soup … but I did pass off chickpea burgers on him earlier this year.
Those are bright flavors! Did you like them with the broccoli?
Veronica, In all honesty, I used the double the amount of lemon and mustard and it was too much. I didn’t have time to retry the recipe, so here it has a smaller amount. We liked the flavor but with 2 lemons and 2T mustard it was a little intense.
I appreciate your honesty! I bet it would be good with less-roasted broccoli is the bomb.
We love roasted broccoli, but usually eat it plain (with just salt). I would love to try this little change-up! Pinned.
Thanks, Lesa! Always appreciate of Pins. Let me know if you try it and like it!
Jessie
This sounds really yummy! I love both broccoli and cauliflower but my family is more broccoli fans, so I will give it a try.
I’m with you. I love cauliflower but it’s not my husband’s favorite, so I usually stick to broccoli. Someone mentioned the dressing would be good on carrots, too! That’s an idea.
I often get broccoli from my CSA, but struggle with new preparations. I’m totally trying this!