ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli 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, vinegar and mustard to the broccoli 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.
CHICKEN AND BROCCOLI DIJON
For a fuss-free dish, serve this simple stir-fry of broccoli, garlic and chicken strips in a sauce flavored with Dijon mustard and soy sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix chicken broth and soy sauce; set aside.
- Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender. Remove from skillet; keep warm.
- Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Add mustard; mix well. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
DIJON BROCCOLI
Make and share this Dijon Broccoli recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam the broccoli until it is barely tender.
- Combine all other ingredients and heat until butter melts.
- Stir to blend.
- Pour over the hot broccoli.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.
Provided by Amy Chaplin
Time 1h5m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
- Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
BROCCOLI DIJON
Make and share this Broccoli Dijon recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook broccoli in salted water until tender.
- Meanwhile, saute onion in butter. Blend in flour. Cook one minute. Slowly pour in milk stirring constantly.
- Stir until thickened. Blend in mustard, salt, pepper, and sugar. Add lemon juice. ** I usually do not use the sugar or lemon juice.
- Drain broccoli. Pour sauce over broccoli.
Nutrition Facts : Calories 131.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 11, Sodium 576.8, Carbohydrate 18.7, Fiber 6.3, Sugar 3.4, Protein 6.5
DIJON RICE WITH BROCCOLI
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much "to taste."
Provided by Tara Parker-Pope
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Steam broccoli or, if frozen, microwave as directed.
- Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
- Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
- Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
- Then mix in cooked broccoli, season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 234 milligrams, Sugar 0 grams, TransFat 0 grams
DIJON VINAIGRETTE FOR STEAMED BROCCOLI
Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.
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