Roasted Marinated Broccoli

• 2 bunches Fresh Broccoli
• 4 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 cloves Fresh Garlic, Pressed Through A Garlic Press Or Finely Minced
• 1 Tablespoon Dijon Mustard
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper

1. Preheat your oven to 425u0b0F.
2. Trim the tough stems off fresh broccoli and cut the larger pieces into smaller florets.
3. In a large bowl, combine the olive oil, red wine vinegar, garlic, mustard, kosher salt and black pepper. Toss the florets into the marinade and let them soak for 10 or so minutes.
4. Spread the marinated florets on a rimmed, aluminum sheet pan. Pop them into the scorching 425u0b0F oven and roast for 10-15 minutes.
5. Toss and sprinkle with more kosher salt if desired and enjoy!

fresh broccoli, olive oil, red wine vinegar, garlic, dijon mustard, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/roasted-marinated-broccoli/ (may not work)