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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!

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