Roasted Broccoli With Raisin Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Few ingredients, easy, and flavourful.... my kind of recipe! The sweet and tart vinaigrette gets all its sweetness from the raisins. This reminds me of a hot version of the raw broccoli, cauliflower and raisin salad that's so popular. Adapted from Bon Appetit. Ingredients:
1 1/2 lbs broccoli, stems removed and cut into florets |
6 tablespoons extra virgin olive oil, divided |
1 tablespoon red wine vinegar |
1 tablespoon white wine vinegar (or champagne vinegar) |
1/2 cup golden raisin |
1 -2 tablespoon water |
1/2 teaspoon ground cumin |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. Place broccoli florets on a large rimmed baking sheet.
3. Drizzle with 3 Tbsp olive oil, sprinkle with salt, and toss to coat.
4. Roast until broccoli is browned in spots, 15 to 25 minutes: at 15 minutes mine is just right for me, browned but still a bit crunchy.
5. Meanwhile, combine in a blender or mini-food processor: 3 Tbsp oil, the vinegars, raisins, water, and cumin.
6. Pulse until the raisins are finely chopped. (If the vinaigrette becomes too thick add water, one Tbsp at a time, to thin.).
7. Season vinaigrette with salt and pepper to taste.
8. Transfer broccoli to a large bowl and toss with the vinaigrette.
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