With the shorter days upon us, I find myself craving the sheet pan dinners that work best on busy weeknights. I love the simplicity of the vegetables and bacon. And I love experimenting with various flavors for the dressing to coat before roasting.
This is very easy but packed with flavor. I loved freshly shaved Parmesan for the finishing salty bite. Use whatever mustard you have on hand. I had plenty of Dijon stored. I use good extra virgin olive oil. I like to buy already sliced mushrooms for dinners like this. The best of store-bought and homemade in one pan.
Garlic Ginger Roasted Broccoli
- 3 cups broccoli crowns
- 1/2 cup extra virgin olive oil
- 3 tbsp Dijon mustard
- 2 cloves minced garlic or 1 tbsp garlic powder
- 1 tbs ginger ground
- 5 strips bacon sliced
- 1 cup sliced mushrooms
Prepare the dressing. Combine oil, mustard, seasonings in a large bowl. Use a whisk to mix together. Set aside.
Chop broccoli crowns, bacon, and mushrooms. Remove to large sheet pan lined with parchment paper.
Pour dressing over vegetables and bacon. Toss to coat all pieces. Bake 450* for 10 minutes. Toss again and roast for another 4=5 minutes. Sprinkle with parmesan.