Roasted Broccoli With a Warm Tomato Herb Vinaigrette
For Roasted Broccoli:
2 heads Broccoli (about 4 cups) cleaned and cut into bite size pieces
3 Tbsp Caramelized Garlic Olive Oil
1 Tbsp Citrus Dill Sea Salt
1/4 cup Caramelized Garlic Olive Oil
1 cup Cherry Tomatoes cut in half
1 tsp Citrus Dill Sea Salt
1 Tbsp Sugar
2 Tbsp Dark Balsamic Vinegar
6 large basil leaves cut into ribbons
1/2 cup Pine Nuts toasted
Preheat the oven to 425°F.
Arrange the broccoli on a baking sheet. Season with the caramelized garlic olive oil and the citrus dill salt. Toss to coat. Place in the oven and roast until crisp tender, about 15-20 minutes.
Meanwhile, heat a medium size skillet with caramelized garlic olive oil. Once hot, add tomatoes, citrus dill salt, and sugar. Cook until tomatoes soften, about 3 minutes. Add basil and series 7 balsamic vinegar. Remove from heat.
Toss broccoli with tomato dressing. Arrange on a serving platter and garnish with toasted pine nuts. Serve warm and enjoy!