Roasted Broccoli in Tangy Tomato-Herb Vinaigrette Recipe

Name: Roasted Broccoli in Tangy Tomato-Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 7 tablespoons olive oil; 2 cloves garlic, minced; 2 teaspoons dill weed, divided; 1 1/4 teaspoons sea salt, divided; 3/4 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

Servings: persons

1/2 cup pine nuts
7 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dill weed, divided
1 1/4 teaspoons sea salt, divided
3/4 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

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.
5
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.
6
Spread broccoli onto a baking sheet.
7
Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
8
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.
9
Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
10
Toss broccoli with tomato dressing and pine nuts.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pine nuts, 7 tablespoons olive oil, 2 cloves garlic, minced, 2 teaspoons dill weed, divided, and more.

Yes, Roasted Broccoli in Tangy Tomato-Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Broccoli in Tangy Tomato-Herb Vinaigrette

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