Roasted Broccoli with Raisin Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way. Ingredients:
1 1/2 pounds broccoli, stems removed, tops cut into large florets |
6 tablespoons extra-virgin olive oil, divided |
2 tablespoons sherry wine vinegar |
1/2 cup raisins |
1 tablespoon water |
1/2 teaspoon ground cumin |
Directions:
1. 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.
2. 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.
3. Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
4. Per serving: 276 calories, 21 g fat (3 g saturated), 0 mg cholesterol, 41 mg sodium, 23 g carbohydrates, 4 g fiber, 4 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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