Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 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.

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • 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.

Nutrition Facts

366 calories; protein 7.1g; carbohydrates 16.1g; fat 32.7g; sodium 586.2mg. Full Nutrition
Advertisement