The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.
Recipe information
Yield
Makes 4 servings
Ingredients
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 cup raisins
1 tablespoon water
1/2 teaspoon ground cumin
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
Nutrition Per Serving
Per serving: 276 calories
21 g fat (3 g saturated)
0 mg cholesterol
41 mg sodium
23 g carbohydrates
4 g fiber
4 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/764735/2?mbid=HDEPI) ›
