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

6 large Basil Leaves cut into ribbons

1/2 cup Pine Nuts toasted


  1. Preheat the oven to 425°F.

  2. 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.

  3. 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.

  4. Toss broccoli with tomato dressing. Arrange on a serving platter and garnish with toasted pine nuts. Serve warm and enjoy!

Featured Products

No product

Applewood Smoked Sea Salt

Applewood Smoked Sea Salt

Suggested Recipes
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon

©2017 Ampersand Oil & Vinegar Taphouse

  • White Facebook Icon
  • White Instagram Icon