Mustard and Red Wine Vinegar Roasted Roasted Brocolli

Broccoli gets better when you leave it alone in a hot oven.

High heat gives you those crisp edges, soft centers, and just enough char to make it feel like more than a side. From there, it doesn’t need much—just something to wake it up and cut through some of the bitterness.

Chim Chim Churri adds a bright, herby, and little punchiness with its citrus notes. It coats the broccoli before it roasts, and helps season all those great crispy edges that come with roasted broccoli. Then after is roasts, we make the vinaigrette right in the pan. As soon as it comes out, add butter, mustard and vinegar. Give it a good toss to fully melt the butter and coat each piece of broccoli. Garnish with you favorite parmesan cheese, and a drizzle of chili oil for a little spice!

It’s fast, it’s sharp, and it turns something simple into something you actually want more of.

Why You’ll Love It

• Crispy edges, tender centers: High heat does the work

• Fast: Ready in about 25 minutes

• Big flavor, minimal effort: Just a few ingredients

• Balanced finish: Butter + acid + mustard = no flat flavors

• One blend does the work: Chim Chim Churri brings brightness and depth