Recipes Side Dishes Vegetables Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette

Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette

Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette is rated 5.0 out of 5 by 1.
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Prep Time: 8 minutes
Cook Time: 18 minutes
Servings: 6

Simple and versatile, this side dish is essentially a warm broccoli salad dressed with a tangy vinaigrette. The flavor may be a revelation to you if you don’t care for boiled or steamed broccoli—high-heat roasting brings out a delicious sweetness. If you buy broccoli tops with the stems already trimmed away, buy 1 1/2 pounds.

Ingredients:

  • 2 lb. broccoli
  • 3 Tbs. olive oil
  • 1/4 tsp. salt, plus more, to taste
  • 2 Tbs. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1/4 cup pine nuts, toasted
  • Freshly ground pepper, to taste

Directions:

Preheat an oven to 400°F. Cut the broccoli into 1-inch florets.

In a large baking pan, toss the broccoli with 2 Tbs. of the olive oil and the salt until well coated. Spread in a single layer. Roast, stirring frequently, until browned and tender, 18 to 25 minutes.

In a large bowl, whisk together the vinegar, mustard and the remaining 1 Tbs. olive oil. Add the warm broccoli and pine nuts and stir to coat. Season with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 5 out of 5 by from Most Favorite Broccoli Recipe of All Time Everything about this recipe is perfect. The broccoli is tender-firm, not soggy. The pine nuts are a special treat and the balsamic vinaigrette is perfect. My husband requests this recipe all the time.
Date published: 2013-08-24
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