Broccoli, with its unique and vibrant green florets, is not only a delicious and nutritious vegetable but also a culinary canvas, waiting to be transformed into a symphony of flavors. This article embarks on a culinary journey to discover the best recipe for roasted broccoli with raisin vinaigrette, a dish that blends the earthy goodness of broccoli with the sweet and tangy notes of raisins and a refreshing vinaigrette. Let's dive into the world of flavors and uncover the secrets to creating this delectable dish that will tantalize your taste buds and leave you craving for more.
Here are our top 6 tried and tested recipes!
BROCCOLI RAISIN SALAD
For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE
Provided by Mark Bittman
Categories Blender Side Roast Vegetarian High Fiber Low Sodium Vinegar Raisin Broccoli Winter Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR
Tasty way to roast broccoli!
Provided by Alyssa Long
Categories Side Dish Vegetables Broccoli
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine olive oil and garlic in a small bowl.
- Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
- Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.4 g, Fat 10.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 174.4 mg, Sugar 2 g
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE
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.
Provided by Cookin-jo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 292.6, Fat 21, SaturatedFat 2.9, Sodium 59.3, Carbohydrate 25.8, Fiber 5.2, Sugar 13.6, Protein 5.5
ROASTED BROCCOLI IN TANGY TOMATO-HERB VINAIGRETTE
This side dish is very elegant-looking, but very quick and easy to make. Even those that normally dislike broccoli have been known to ask for seconds.
Provided by Sasha Harlow
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pine nuts onto a baking sheet.
- Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown, about 5 minutes. Combine 3 tablespoons olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.
- Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
- Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes, remaining 1/2 teaspoon dill, remaining 1/4 teaspoon salt, 1/2 teaspoon lime juice, and honey until tomatoes softened, about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
- Toss broccoli with tomato dressing and pine nuts.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.1 g, Fat 32.7 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 4.6 g, Sodium 586.2 mg, Sugar 7.5 g
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
Tips:
- Choose the freshest broccoli you can find. Look for broccoli crowns that are deep green in color and have tightly closed florets.
- Trim the broccoli into bite-sized florets. Cut off the tough ends of the broccoli stalks and then use a sharp knife to cut the broccoli crowns into 1-inch florets.
- Roast the broccoli at a high temperature. This will help to caramelize the broccoli and give it a slightly crispy texture.
- Make sure the broccoli is evenly coated with oil. This will help to prevent it from sticking to the pan and will also help the broccoli to brown evenly.
- Season the broccoli with salt and pepper. This will help to enhance the flavor of the broccoli.
- Roast the broccoli for 10-15 minutes, or until it is tender. The broccoli should be slightly charred in spots and should be tender when pierced with a fork.
- Make the raisin vinaigrette while the broccoli is roasting. This will allow the flavors in the vinaigrette to meld together.
- Drizzle the raisin vinaigrette over the roasted broccoli. This will add a delicious tangy and sweet flavor to the broccoli.
Conclusion:
Roasted broccoli with raisin vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The broccoli is roasted until tender and slightly charred, and the raisin vinaigrette adds a tangy and sweet flavor. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a healthy and delicious side dish, give roasted broccoli with raisin vinaigrette a try!
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