Roasted broccoli with a warm tomato herb vinaigrette makes this a tangy and delicious side dish or salad.
Servings: 6
Prep Time: 5 mins
Cook Time: 25 mins
Ingredients:
For the Broccoli:
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4 cups Broccoli Florets
For the Dressing:
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1 cup Cherry Tomatoes, halved
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1 Tbsp Sugar
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6 Large Basil Leaves, chiffonade
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1/2 cup Pine Nuts, toasted
Directions:
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Preheat the oven to 425°F.
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Arrange the broccoli on a baking sheet. Season with the Caramelized Garlic Olive Oil and the Citrus Dill Sea Salt. Toss to coat. Place in the oven and roast until crisp-tender, about 15-20 minutes.
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Meanwhile, heat a medium size skillet with Caramelized Garlic Olive Oil. Once hot, add tomatoes, Citrus Dill Sea Salt, and sugar. Cook until tomatoes soften, about 3 minutes. Add Dark Balsamic Vinegar and basil. Remove from heat.
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Toss broccoli with tomato dressing. Arrange on a serving platter and garnish with toasted pine nuts. Serve warm and enjoy!
