Roasted Broccoli in Tangy Tomato-Herb Vinaigrette recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- ½ cup pine nuts 7 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons dill weed, divided 1 ¼ teaspoons sea salt, divided ¾ teaspoon lime juice, divided 4 cups broccoli florets 1 cup cherry tomatoes, cut in half 1 tablespoon honey 2 tablespoons balsamic vinegar 6 leaves basil, shredded
Nutrition Info
- 366.4 caloriescarbohydrate: 16.1 gcholesterol: : -fat: 32.7 gfiber: 3.5 gprotein: 7.1 gsaturatedFat: 4.6 gservingSize: -sodium: 586.2 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Broccoli in Tangy Tomato-Herb Vinaigrette
Directions
-
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.