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!