ROASTED BROCCOLI IN TANGY TOMATO-HERB VINAIGRETTE

Roasted Broccoli in Tangy Tomato-Herb Vinaigrette image

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.

Provided by Sasha Harlow

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.1 g, Fat 32.7 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 4.6 g, Sodium 586.2 mg, Sugar 7.5 g