ROASTED BROCCOLI WITH BACON VINAIGRETTE

Chef Paul Murray proves that bacon really does make everything taste better with his recipe for Bacon Broccoli.

INGREDIENTS:

Bacon Vinaigrette 
½ lb bacon, cut into small cubes
1 shallot, minced
3 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp Dijon mustard

Roasted Broccoli 
3 heads broccoli
2 tbsp olive oil
Salt & pepper, to taste

Tools 
Cutting board 
Knife
Large skillet
Strainer
Plate lined with paper towels
Whisk
Parchment paper
Baking sheet

DIRECTIONS:

1. For the bacon vinaigrette, heat a large pan and cook the cubed bacon until crisp.
2. Remove the bacon from the pan and drain on a plate lined with paper towels.
3. Remove the bacon fat from the pan and measure out 3 tbsp of the fat.
4. Return the 3 tbsp of bacon fat to the pan and sauté the minced shallot in it until softened.
5. Whisk in the red wine vinegar, brown sugar, and Dijon mustard.
6. Remove from heat and let cool.
7. To roast the broccoli, preheat oven to 450°F.
8. Line a baking sheet with parchment paper.
9. Cut the broccoli into florets and spread evenly onto the baking sheet.
10. Drizzle with a bit of olive oil and toss until well coated.
11. Season with salt and pepper to taste.
12. Roast in the oven for 20-25 minutes.
13. Remove the broccoli from the oven and transfer to a serving platter.
14. Drizzle the bacon vinaigrette over the broccoli.
15. Serve and enjoy!