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Broccoli & Cauliflower with Maple Mustard Vinaigrette Print E-mail

For Roasted Vegetables:
broccoli-cauliflower-cut-up.jpg1 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




Preheat 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.

While 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.

Transfer 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.


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