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Roasted Broccoli With Vinegar-Mustard Glaze

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

broccoli

3 tbsp

olive oil

1 serving

kosher salt and pepper

1 tbsp

butter

1 tbsp

red wine vinegar

1 tsp

dijon mustard