Roasted Broccoli With Raisin Vinaigrette
photo by Lori Mama
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs broccoli, stems removed and cut into florets
- 6 tablespoons extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar (or champagne vinegar)
- 1⁄2 cup golden raisin
- 1 -2 tablespoon water
- 1⁄2 teaspoon ground cumin
- salt and pepper, to taste
directions
- Preheat oven to 400°F.
- Place broccoli florets on a large rimmed baking sheet.
- Drizzle with 3 Tbsp olive oil, sprinkle with salt, and toss to coat.
- 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.
- Meanwhile, combine in a blender or mini-food processor: 3 Tbsp oil, the vinegars, raisins, water, and cumin.
- Pulse until the raisins are finely chopped. (If the vinaigrette becomes too thick add water, one Tbsp at a time, to thin.).
- Season vinaigrette with salt and pepper to taste.
- Transfer broccoli to a large bowl and toss with the vinaigrette.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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