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.
Provided by Sasha Harlow
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pine nuts onto a baking sheet.
- Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
- 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.
- Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
- 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.
- Toss broccoli with tomato dressing and pine nuts.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.1 g, Fat 32.7 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 4.6 g, Sodium 586.2 mg, Sugar 7.5 g
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE
Provided by Mark Bittman
Categories Blender Side Roast Vegetarian High Fiber Low Sodium Vinegar Raisin Broccoli Winter Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.
- Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
- Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
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.
Provided by Sasha Harlow
Categories Tomato Side Dishes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pine nuts onto a baking sheet.
- Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
- 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.
- Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
- 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.
- Toss broccoli with tomato dressing and pine nuts.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.1 g, Fat 32.7 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 4.6 g, Sodium 586.2 mg, Sugar 7.5 g
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
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- 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.
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