Roasted broccoli with garlic, raisins and honey mustard

This afternoon I was a little short on leftovers for lunch, and being land-locked for the day (my husband sold his car over the weekend so he took mine to work) — in a snowstorm, as the cherry on top — really gave me the itch to bake. Cook something. Really, roast off some vegetables, is what I was thinking, to fill me up after my little taco-meat snack. In addition, I often try to set aside a few hours on a free afternoon for catching up on chopping and roasting veggies to use throughout the week. All of those factors led me to this:


Broccoli. I love the nutty taste and crispy-crunchy texture you get from roasting off certain vegetables that you might otherwise steam, like broccoli, its cousin broccoli rabe, asparagus and green beans. And having bought a boat load of garlic over the weekend (it was on sale!), I knew I needed to add some of that. I was thinking shaved, but it wouldn't go through the mandoline. So I grated it with a cheese grater and later wondered why I didn't just use the garlic press. But without further adieu...

Roasted broccoli with garlic, raisins and honey mustard

1 head organic broccoli, washed and cut into florets

Extra virgin olive oil, salt and pepper

2 garlic cloves, grated or minced

1t honey

1t dijon mustard

2T extra virgin olive oil

1T white wine vinegar

Salt and pepper

Handful organic raisins


Heat oven to 350 degrees. On a large cookie sheet or roasting pan, arrange broccoli florets. Drizzle with extra-virgin olive oil and season with salt and pepper; add garlic and massage the whole mix so that all of the broccoli is covered in oil and seasonings. Roast for 15 minutes. Meanwhile, in a small bowl, mix honey, mustard, 2T extra-virgin olive oil and 1T white wine vinegar. Season with salt and pepper (you can adjust ratios in the dressing if you wish, too)...


Whisk until a salad dressing-looking mixture comes together:


Then, as quickly as you can after the broccoli comes out of the oven, toss the veg in your serving dish with a small handful of raisins


and your homemade vinaigrette:




The vegetables and raisins will absorb the vinaigrette better the warmer the broccoli is straight out of the oven. The result is a delicious this:


It's sweet, a little crunchy, a little chewy from the raisins and full of flavor from the garlic. In terms of substitutions and serving options: You could easily use broccoli rabe; you could certainly try some dried apricots or cranberries instead of raisins; you could also add nuts (perhaps some slivered almonds for extra crunch). I basically ate it as my main course for lunch, but it would be great with some quinoa or brown rice as a more complete vegetarian meal, or you could serve it as a side. Healthy and delicious — just the way I like it. Enjoy!

Filed under: Healthy living, What to eat

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