Roasted Broccoli With Raisin Vinaigrette
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Sherry Wine Vinegar1 cup
Raisin1 tbsp
Water1 tsp
Ground CuminDirections:
1
Preheat oven to 400°F
2
Place broccoli on large rimmed baking sheet
3
Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat
4
Roast broccoli until tender and brown in spots, about 25 minutes
5
Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender
6
Blend until raisins are finely chopped, about 30 seconds
7
Season vinaigrette to taste with salt and pepper
8
Transfer broccoli to large bowl
9
Add vinaigrette and toss to coat
10
Serve warm or at room temperature
11
Preheat oven to 400°F
12
Place broccoli on large rimmed baking sheet
13
Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat
14
Roast broccoli until tender and brown in spots, about 25 minutes
15
Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender
16
Blend until raisins are finely chopped, about 30 seconds
17
Season vinaigrette to taste with salt and pepper
18
Transfer broccoli to large bowl
19
Add vinaigrette and toss to coat
20
Serve warm or at room temperature