Roasted Broccoli Nyt

1 teaspoon Dijon mustard.

Roasted broccoli nyt. 1 head broccoli 1 head cauliflower 14 cup extra virgin olive oil 2 fresh limes 1 tsp minced garlic dash of saltpepper. Kosher salt and black pepper. Pour over oil and give it all a good mix with your hands.

Preheat oven to 350 degrees. 1 tablespoon unsalted butter. 1 teaspoon ground black pepper.

On a large baking sheet toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. 3 tablespoons extra-virgin olive oil. Andrew Scrivani for The New York Times I wanted to add protein some quick cooking ingredient I could roast along with the broccoli preferably in.

Preheat the oven to 400. Heat oven to 425 degrees. 1 ⅔ pounds broccoli florets from 2 to 3 heads of broccoli 8 ounces cream cheese softened.

Slice off any particularly thick parts of the stems then pop on a large baking tray. Thats a shame because stems have a charm all their own. My bag of frozen broccoli turned out to be a mix of broccoli cauliflower and carrots.

Andrew Scrivani for The New York Times While the farro simmers you can broil the broccoli until the tiny buds blacken and crisp and slice up. 1 12 pounds broccoli cut into 1 12- to 2-inch-long florets stems sliced 14-inch thick. Place two fillets of cod in the middle of the pan.