Have you ever read something that was so ludicrous, so insane, so out of place, that you read and re-read it before you were able to figure out that you aren’t the crazy one? If you have never had the pleasure of encountering something quite this hilariously crazy, let me tell you about what happened to me last week.
It’s started out pretty normal. A request for a quote came to my company, it landed on my desk. I briefly noticed that it wasn’t from a customer I recognized, so I stuck it on the back of my pile of work. I finally got to this quote request, and started to read a list of items.
Before we go forward, I’d like to note, for those who don’t know this yet, that I sell electronics. That’s why I sat reading this paper, again and again. I kept thinking I would see some electronics in that list.
But I didn’t. I read it again, and once again, all I saw was a request for a quote on a battle rifle. And a suppressor. Among other firearms and accessories.
You read that right. Battle rifles. They wanted battle rifles. And so, in talk of emails I never thought I would have to send, I typed up an email to the customer informing him that my company doesn’t sell firearms or military equipment.
Rumor has it that someone else in my department got a purchase order for a bunch of Chinese food. The world is a weird place my friends.
Unlike this Broccoli, which is so easy to make and absolutely delicious.
You might want to make a lot of it though, or you might be in need of a battle rifle. And I can’t help you with that.
Dijon Roasted Broccoli:
1 lb broccoli florets, I used frozen
1/4 cup olive oil
2 Tablespoons Dijon mustard
1/2 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Lay the broccoli out on the cookie sheet.
In a small bowl, combine the oil, mustard, lemon juice, salt and pepper. Whisk to combine. Toss the dressing over the broccoli to combine evenly.
Bake at 400 degrees for ten minutes. Serve hot.
Thanks for stopping by! I hope you all enjoy this light and healthy recipe in the aftermath of all that cheesecake and fudge! -Miriam
Learning Girl says
Sounds yummy! You posted this right after I made plain old boring broccoli 😛 Will have to try next time…
Wow, that’s pretty weird, kind of makes you shake your head …but the broccoli looks tasty!
Paula Kelly-Bourque (@VanillaBeanBake) says
It’s request for quotes like you and your co-worker received that keep the day interesting and make for great water cooler conversation 🙂 Your roasted broccoli sounds great.
I just made the recipe with cauliflower instead of broccoli. It needed about twice as long to roast, but I like it! I bet it will be a hit at Shabbat dinner tonight.
Russell at Chasing Delicious says
I love the flavors here. I am always eating broccoli so I am always looking for new ways to try it.
Thanks for sharing this delicious, healthy recipe. Was a huge success
My husband loooooved this. I’ve made it twice so far. Thank you!
If I use fresh broccoli, should I cook it first?
El Langer says
Do you defrost the broccoli first?
Yum! I just made the broccoli for shabbos and now its basically gone before the meal even started!:)
Thanks for all your great recipes!
I am glad I found your amazing blog!
Do i need to defrost the broccoli before roasting? want to make them tonight if you could pls respond
looks like a great recipe!! can’t wait to try it… just a q: i don’t have dijon mustard at hand… is there any substitute mix i can do?? Thanks.
Any mustard will work.
Made this with brussel sprouts instead and LOVED THEM. thanks!
Esther Swick says
Love latest cookbook!
Miriam please tell me where to purchase the vegetable broth?
I use imagine boxed broth, available in most kosher grocery stores.
Hi I made this for shabbos and could not find my dijon mustard so used spicy mustard and it was terrific!
I so appreciate these healthier options for side dishes!
We also love your cookbook!