Dijon Mustard Glazed Grilled Broccoli
Charred broccoli florets get brushed with a tangy Dijon glaze straight off the grill.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
Broccoli florets are par-cooked until just tender, then grilled over direct heat to pick up smoky char before being brushed with a tangy Dijon mustard glaze. The mustard's sharpness balances the vegetable's charred edges, making this a quick side for grilled chicken, steak, or fish. Ready in under 30 minutes, it works equally well for a weeknight dinner or a backyard cookout.
Ingredients
- 1 1/2 pounds broccoli, cut into large florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon lemon juice
Method
-
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, then drain and pat dry thoroughly.
-
Preheat a grill or grill pan to medium-high heat, about 400°F.
-
In a large bowl, toss the blanched broccoli with olive oil, salt, and pepper until evenly coated.
-
In a small bowl, whisk together the Dijon mustard, honey, melted butter, garlic, and lemon juice to make the glaze.
-
Place the broccoli florets directly on the grill grates and grill, turning occasionally, until charred in spots and tender, about 8 minutes.
-
Transfer the grilled broccoli to a large bowl or platter and brush generously with the Dijon glaze while still hot.
-
Toss gently to coat evenly and serve immediately.
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Dijon Mustard Glazed Grilled Broccoli
Broccoli florets are par-cooked until just tender, then grilled over direct heat to pick up smoky char before being brushed with a tangy Dijon mustard glaze. The mustard's sharpness balances the vegetable's charred edges, making this a quick side for grilled chicken, steak, or fish. Ready in under 30 minutes, it works equally well for a weeknight dinner or a backyard cookout.
22 min 4 servings 145 cal
Ingredients
- 1 1/2 pounds broccoli, cut into large florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon lemon juice
Method
- 1
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, then drain and pat dry thoroughly.
- 2
Preheat a grill or grill pan to medium-high heat, about 400°F.
- 3
In a large bowl, toss the blanched broccoli with olive oil, salt, and pepper until evenly coated.
- 4
In a small bowl, whisk together the Dijon mustard, honey, melted butter, garlic, and lemon juice to make the glaze.
- 5
Place the broccoli florets directly on the grill grates and grill, turning occasionally, until charred in spots and tender, about 8 minutes.
- 6
Transfer the grilled broccoli to a large bowl or platter and brush generously with the Dijon glaze while still hot.
- 7
Toss gently to coat evenly and serve immediately.