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Roasted Broccoli with Raisin Vinaigrette

Roasted Broccoli with Raisin Vinaigrette


  • 1 1/2 pounds broccoli, stems removed, tops cut into large florets
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons Sherry wine vinegar
  • 1/2 teaspoon ground cumin

Recipe Preparation

  • Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.

  • Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.

  • Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.

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