Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
Delicious! The cumin in the sauce really adds an interesting dimension. I bet this would be good on green beans or brussels sprouts, also. Thanks for an inspiring recipe.
What a delightfully different way to prepare broccoli.I really wouldn't change a thing. I love the combo of sweet and savory.
This was very different, in a good kind of way of course. I've never had roasted broccoli, so was intriguied. :)