The tastiest, roasted broccoli recipe is here. Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it. This is not just broccoli, this is broccoli taken somewhere completely new and extra special.
So I’ll just cut to the chase on this one. This Oven Roasted Broccoli recipe is so good it is insane. Yes, a vegetable. A GREEN vegetable even. I am not a veggie fan, I try and try and try and try …and I make them for my family every day. I even have a garden. I WANT to love veggies. But, usually they fall flat for me.
Like green beans for example. …Meh.
However, broccoli is doable. We can work with broccoli. Because we can ROAST it and make it actually tasty. This, I do all the time, and with asparagus too: olive, salt, pepper, oven, and that makes for some actually tasty veggies. So, in this recipe, I follow that basic principle, but toss the broccoli in a Dijon-yyy, herby garlicky pesto-yyy, nutty vinaigrette to make quite literally the best broccoli I have ever had.
So that’s if folks. A DELICIOUS vegetable side dish, ready in 15 minutes. Broccoli so good, the leftovers (if there are any) even reheat well the next day. Enjoy!
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto
- 2 tsp white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- 1/4 cup pine nuts
- Heat oven to 450F.
- In a large bowl, whisk together the olive oil, Dijon, pesto, vinegar, salt, and pepper. Add the broccoli, and toss to coat. Transfer to a rimmed sheet pan. Bake at 450F for 10 minutes. Add in the pine nuts, and roast another 10 minutes until broccoli is tender and slightly charred. Yields: 4 servings.