Roasted Broccoli With a Warm Tomato Herb Vinaigrette
Roasted Broccoli with Warm Tomato Herb Vinaigrette
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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- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 4 cups Broccoli Florets
- 3 Tbsp Caramelized Garlic Infused Olive Oil
- 1 Tbsp Citrus Dill Infused Sea Salt
- 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!