Roast Broccoli with Bacon Mustard Vinaigrette

    • 4 Cups-Broccoli-cut into florets
    • 6 Strips-Bacon-thick cut style, sliced into thin strips
    • 1 Clove-Fresh Garlic-smashed into a paste
    • 2 Tablespoons-Apple Cider Vinegar
    • 1 Tablespoon-Dijon Mustard
    • 2 Tablespoons-Olive Oil
    • To Taste-Chef Troy’s Spice Mix
    • 3 Each-Green Onions-sliced thin
    • ½ Cup-Feta Cheese-crumbled
    • To Taste-Cashews-chopped


    1. Preheat oven to 425 degrees.
    2. Toss broccoli with oil/spice mix and place on a sheet tray.
    3. Place sheet tray in oven and roast for 10 minutes.
    4. Rotate tray, move broccoli around flipping on opposite side.
    5. Place back in oven, roast for an additional 7-10 minutes or until slightly charred and tender.
    6. Warm a small pot over medium high heat, add bacon and cook stirring frequently.
    7. Cook until just crisp, remove bacon with a slotted spoons and drain on paper towel.
    8. Lower heat to medium low, add garlic and cook until fragrant, about 1 minute.
    9. Add vinegar, mustard and whisk to combine, keep warm over very low heat, stirring periodically.
    10. Remove broccoli from oven, place in a mixing bowl.
    11. Drizzle with a little warm vinaigrette and toss to coat.
    12. Place in a serving bowl, top with feta, bacon, cashews and serve with remaining vinaigrette on side.