This is my favorite way to serve fresh broccoli and cauliflower from the garden (the grocery store will do!) - tossed with olive oil, balsamic vinegar, dijon mustard and shallots and roasted until tender and crisp.
Ingredients
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1 head of broccoli, chopped
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1 head of cauliflower, chopped
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2 shallots, sliced
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1 tablespoon dijon mustard
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2 tablespoons Koroneiki Olive Oil
- 1 tablespoon Traditional White Balsamic Vinegar
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2 teaspoons salt
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1 teaspoon pepper
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1/2 lemon
Instructions
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Heat oven to 375 degrees.
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Mix the olive oil, mustard, vinegar, salt and pepper in a small bowl. Add the broccoli, cauliflower and shallots to a sheet pan and toss with the oil mixture. Roast for 30 minutes.
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Squeeze lemon over and serve.
Takes 35 minutes
Serves 4
