Roasted Broccoli With Raisin Vinaigrette

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine vinegar (or champagne vinegar)
• 1/2 cup golden raisin
• 1 -2 tablespoon water
• 1/2 teaspoon ground cumin
• salt and pepper, to taste

Recipe

• 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.