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Roasted Broccoli With Raisin Vinaigrette

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“Few ingredients, easy, and flavourful.... my kind of recipe! The sweet and tart vinaigrette gets all its sweetness from the raisins. This reminds me of a hot version of the raw broccoli, cauliflower and raisin salad that's so popular. Adapted from Bon Appetit.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Place broccoli florets on a large rimmed baking sheet.
  3. Drizzle with 3 Tbsp olive oil, sprinkle with salt, and toss to coat.
  4. Roast until broccoli is browned in spots, 15 to 25 minutes: at 15 minutes mine is just right for me, browned but still a bit crunchy.
  5. Meanwhile, combine in a blender or mini-food processor: 3 Tbsp oil, the vinegars, raisins, water, and cumin.
  6. Pulse until the raisins are finely chopped. (If the vinaigrette becomes too thick add water, one Tbsp at a time, to thin.).
  7. Season vinaigrette with salt and pepper to taste.
  8. Transfer broccoli to a large bowl and toss with the vinaigrette.

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