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Roasted Broccoli in Tangy Tomato-Herb Vinaigrette

Rated as 4.5 out of 5 Stars
0

"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."
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Ingredients

40 m servings 366
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread pine nuts onto a baking sheet.
  3. Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
  4. 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.
  5. Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
  6. 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.
  7. Toss broccoli with tomato dressing and pine nuts.

Nutrition Facts


Per Serving: 366 calories; 32.7 16.1 7.1 0 586 Full nutrition

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Reviews

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A tasty and interesting side dish to complement most any main dish. I omitted the pine nuts, but otherwise followed the recipe as written. We enjoyed how the different flavors came together, a...

I omitted nuts and used half broccoli and half romanesco. This is really good. It's probably going to become a regular in our household.