RECIPE: Make Mercer Street Meals’ Roasted Broccoli with Sherry Vinegar and Mustard
The Roasted Broccoli from Mercer Street Meals is tangy which makes it a surprise, but a delicious one. What’s the secret? — Kevin Voss, Atlanta
Chef Lance Gummere started Mercer Street Meals early in the pandemic. While staying at home, he began preparing hot ready-to-eat meals for his Ormewood Park neighbors. Word spread, and the business has grown so much that he is opening a storefront in East Atlanta Village in the new year.
In the meantime, he shared this recipe that dresses up roasted broccoli with sherry vinegar and mustard. This side dish is delicious served hot, warm or at room temperature.
- 2 pounds broccoli
- 4 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 tablespoon unsalted butter
- 1 tablespoon sherry vinegar
- 1 1/2 teaspoons Dijon mustard
- Heat oven to 425 degrees.
- Wash broccoli and cut florets into 1 1/2-inch long pieces. Trim any woody edges from the stems, then cut stems into 1/4-inch thick slices.
- Move broccoli pieces to a large bowl and toss with olive oil, then sprinkle with salt and pepper. Arrange broccoli in a single layer on an ungreased baking sheet. Make sure broccoli pieces are not stacked on top of each other. Roast until well browned, 15 to 20 minutes.
- Remove broccoli from oven. Add butter, vinegar and mustard to broccoli and toss with a wooden spoon, scraping any browned bits from the sheet pan as you go. Taste for seasoning and serve hot, warm or at room temperature.
Nutritional information
Serving size: 1/2 cupPer serving: 91 calories (percent of calories from fat, 50), 3 grams protein, 8 grams carbohydrates, 3 grams fiber, 5 grams total fat (1 gram saturated), 4 milligrams cholesterol, 66 milligrams sodium.
From the menu of ... Mercer Street Meals, 1054 Mercer St. S.E., Atlanta. info@mercerstreetmeals.com, mercerstreetmeals.com.
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