Broccoli & Cauliflower with Maple Mustard Vinaigrette
For Roasted Vegetables:
1 package WSM Pre-cut Broccoli and Cauliflower
1 Tbsp extra virgin olive oil
1/2 tsp each Kosher salt and fresh black pepper
For the vinaigrette:
3 Tbsp maple syrup
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
1 garlic clove, minced
Pinch of black pepper
6 Tbsp extra virgin olive oil
oven to 425°F. Spread the cauliflower and broccoli on the baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast at 375°F until the vegetables are tender and browning on the edges. Remove the pan from the oven.
the vegetables are cooking, add the vinaigrette (except olive oil)
ingredients to a jar with a tight fitting lid. Shake vigorously. Ad
olive oil in two stages, shaking vigorously between each addition.
the warm vegetables to a mixing bowl, and add only as much dressing as
you need to moisten. Save remainder for other uses. Serve warm, at
room temperature, or cold.