Roasted Broccoli and Cauliflower

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

• 1 head of broccoli, chopped

• 1 head of cauliflower, chopped

• 2 shallots, sliced

• 1 tablespoon dijon mustard

• 2 tablespoons  Koroneiki Olive Oil

• 1 tablespoon Traditional White Balsamic Vinegar

• 2 teaspoons salt

• 1 teaspoon pepper

• 1/2 lemon

Instructions

1. Heat oven to 375 degrees.

2. 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.

3. Squeeze lemon over and serve.

Takes 35 minutes

Serves 4