2 large bundles of broccoli, cut into large “wedges” with the stem left on
Grapeseed oil, as needed
Kosher salt, as needed
Maldon salt, as needed
1 teaspoon chopped garlic
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
¼ cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon whole-grain mustard
Kosher salt and freshly ground black pepper
Passo a passo
Preheat oven to 425 degrees Fahrenheit.
Place a sheet tray in the oven while the oven comes to temperature.
In a large mixing bowl toss the broccoli in grapeseed oil.
Remove the hot sheet tray from the oven an add the broccoli to the tray.
Cook for 10-12 minutes, or until tender.
In a small sauté pan over medium-low heat, cook the garlic gently in a little grapeseed oil with the oregano and thyme until fragrant and golden, 2 to 3 minutes.
Add this to the broccoli, along with the vinegar, olive oil, sugar, mustard, and salt and pepper to taste.
