Roasted Broccoli With a Warm Tomato Herb Vinaigrette
Roasted Broccoli with Warm Tomato Herb Vinaigrette
Olivelle
6
5 minutes
25 minutes
Who knew broccoli could be this exciting? Roasting it brings out the perfect crispy bits while the warm garlic herb vinaigrette adds a tangy kick that’ll make your taste buds do a happy dance! It’s the side dish you didn’t know you needed but can’t live without.
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Ingredients
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4 cups Broccoli Florets
3 Tbsp Caramelized Garlic Infused Olive Oil
1 Tbsp Citrus Dill Infused Sea Salt
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¼ cup Caramelized Garlic Infused Olive Oil
1 cup Cherry Tomatoes, halved
1 tsp Citrus Dill Infused Sea Salt
1 Tbsp Sugar
2 Tbsp Dark Balsamic Vinegar of Modena
6 Large Basil Leaves, chiffonade
½ cup Pine Nuts, toasted
Directions
Preheat the oven to 425°F.
Arrange the broccoli on a baking sheet. Season with the Caramelized Garlic Olive Oil and the Citrus Dill Sea Salt. Toss to coat. Place in the oven and roast until crisp tender, about 15-20 minutes.
Meanwhile, heat a medium size skillet with Caramelized Garlic Olive Oil. Once hot, add tomatoes, Citrus Dill Sea Salt, and sugar. Cook until tomatoes soften, about 3 minutes. Add Dark Balsamic Vinegar and basil. Remove from heat.
Toss broccoli with tomato dressing. Arrange on a serving platter and garnish with toasted pine nuts. Serve warm and enjoy!