Roasted Broccoli With a Warm Tomato Herb Vinaigrette
Roasted Broccoli with Warm Tomato Herb Vinaigrette
Brie Thompson
4
10 minutes
20 minutes
Crispy, browned roasted broccoli tossed in a warm vinaigrette of juicy tomatoes, basil, and Dark Balsamic Vinegar of Modena is the side dish I could happily eat straight off the pan. Caramelized Garlic Infused Olive Oil and Citrus Dill Infused Sea Salt bring savory, bright flavor to every bite, and toasted pine nuts add a buttery crunch. Serve it alongside just about any main dish.
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Ingredients
Broccoli
- 4 cups Broccoli Florets
- 3 Tbsp Caramelized Garlic Infused Olive Oil
- 1 Tbsp Citrus Dill Infused Sea Salt
Dressing
- 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. Drizzle with 3 Tbsp Caramelized Garlic Infused Olive Oil and sprinkle with 1 Tbsp Citrus Dill Infused Sea Salt. Toss to coat. Roast until crisp tender and lightly browned, 15 to 20 minutes.
Meanwhile, heat ¼ cup Caramelized Garlic Infused Olive Oil in a medium skillet. Once hot, add the tomatoes, 1 tsp Citrus Dill Infused Sea Salt, and sugar. Cook until the tomatoes soften, about 3 minutes. Stir in 2 Tbsp Dark Balsamic Vinegar of Modena and the basil. Remove from the heat.
Toss the broccoli with the warm tomato dressing. Arrange on a serving platter and top with the pine nuts. Serve immediately.