Roasted Dijon Broccoli Recipes

Steps:

• Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat., Bake, uncovered, at 425° for 10-15 minutes or until tender.

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

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.

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.

Steps:

• Place a bunch of broccoli cut into florets onto a baking sheet.
• In a small bowl, whisk the olive oil, red wine vinegar, dijon mustard, garlic clove, salt, and pepper.
• Drizzle over broccoli and toss to coat.
• Bake, uncovered, at 425 for 10 to 15 minutes or until tender.

Steps:

• Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
• While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
• Place cooked drained flowerets into bowl with the sauce and tooss to coat.
• Sprinkle with parmesan cheese and gently toss.
• Serve.

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; cover to 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.
• Stir in mustard until well blended.
• Return broccoli mixture to skillet; mix lightly.
• Cook until heated through, stirring occasionally.

Steps:

• Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

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.