Roasted Broccoli in Tangy Tomato Herb Vinaigrette

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"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."
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Preheat the oven to 425 degrees.
  2. In a small skillet, heat the olive oil over medium heat. Add the garlic and saute until lightly golden brown. Remove from heat.
  3. Combine 3 tablespoons of the olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice. Toss with broccoli until coated.
  4. Put broccoli on a baking sheet and roast until crisp tender, 15-20 minutes.
  5. Return the olive oil to the heat. Once hot, add tomatoes, remaining salt, dill, and lime juice, and honey. Saute until tomatoes soften, about 3 minutes.
  6. Add basil and vinegar and remove from heat.
  7. Toss broccoli with vinaigrette dressing. Garnish with toasted pine nuts.