Roasted broccoli gets such nice crispy bits on the florets, and really intensifies the flavor with it’s crunch.  Love it!

In a ziplock bag, or well sealed bowl blend:

1/2 minced jalapeno (seeds if you like it spicy)

1/2 garlic clove, minced

2 tbsp red wine vinegar

1 tsp dry mustard powder

2 tbsp olive oil

salt and pepper to taste

Taste this marinade and adjust seasonings to your preference.  Add enough broccoli florets to feed 4.  

Toss well and allow to sit at room temperature – the longer the better but it works well if you don’t have time to do much more than toss and roast!

Put on rimmed baking sheet and roast in a hot oven (425) just until florets get crispy bits and are nice and crunchy.