Roasted Broccoli in Tangy Tomato-Herb Vinaigrette
This side dish is very elegant-looking, but very quick and easy to make. Even those that normally dislike broccoli have been known to ask for seconds.
- Serves: 4 persons
- ½cup pine nuts
- 7tablespoons olive oil
- 2cloves garlic, minced
- 2teaspoons dill weed, divided
- 1¼ teaspoons sea salt, divided
- ¾teaspoon lime juice, divided
- 4cups broccoli florets
- 1cup cherry tomatoes, cut in half
- 1tablespoon honey
- 2tablespoons balsamic vinegar
- 6leaves basil, shredded
Step 1Preheat oven to 425 degrees F (220 degrees C).
Step 2Spread pine nuts onto a baking sheet.
Step 3Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
Step 4Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown, about 5 minutes. Combine 3 tablespoons olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.
Step 5Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
Step 6Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes, remaining 1/2 teaspoon dill, remaining 1/4 teaspoon salt, 1/2 teaspoon lime juice, and honey until tomatoes softened, about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
Step 7Toss broccoli with tomato dressing and pine nuts.