Roasted Broccoli in Tangy Tomato-Herb Vinaigrette Recipe - Allrecipes.com
  • READY IN 40 mins

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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread pine nuts onto a baking sheet.
  3. Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
  4. Heat 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.
  5. Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
  6. Heat 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.
  7. Toss broccoli with tomato dressing and pine nuts.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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