Best 3 Roasted Broccoli With Raisin Vinaigrette Recipes
**Roasted Broccoli with Raisin Vinaigrette: A Symphony of Flavors**
Embark on a culinary journey with roasted broccoli, a delightful dish that tantalizes the taste buds with its perfect balance of flavors. Roasted to perfection, the broccoli florets take on a caramelized exterior while maintaining a tender-crisp interior, offering a delightful textural contrast. This versatile vegetable is then elevated with a delectable raisin vinaigrette, a harmonious blend of sweet and tangy notes that complements the broccoli's earthy flavor. The vinaigrette, crafted with plump raisins, tangy Dijon mustard, and a hint of honey, adds a layer of complexity that makes this dish truly unforgettable.
**Explore the Culinary Delights:**
1. **Roasted Broccoli with Raisin Vinaigrette:** Dive into the classic combination of roasted broccoli and raisin vinaigrette, a timeless recipe that showcases the vegetable's inherent goodness.
2. **Roasted Broccoli with Lemon-Tahini Dressing:** Experience a delightful twist on roasted broccoli with this zesty lemon-tahini dressing. The vibrant citrus notes of lemon pair perfectly with the nutty richness of tahini, creating a dressing that adds a refreshing touch to the roasted florets.
3. **Roasted Broccoli with Garlic-Butter Sauce:** Indulge in the comforting flavors of roasted broccoli coated in a luscious garlic-butter sauce. The aromatic blend of garlic and butter enhances the broccoli's natural sweetness, resulting in a dish that is both satisfying and indulgent.
4. **Roasted Broccoli with Parmesan and Pine Nuts:** Elevate your roasted broccoli with the addition of savory Parmesan cheese and crunchy pine nuts. The nutty flavor of the pine nuts and the sharp, salty taste of Parmesan add an extra layer of texture and depth to this classic dish.
5. **Roasted Broccoli with Bacon and Balsamic Glaze:** Experience a smoky, savory twist on roasted broccoli with the inclusion of crispy bacon and a rich balsamic glaze. The smoky bacon adds a delightful umami flavor, while the balsamic glaze provides a sweet-tart balance that ties all the elements together.
From the classic raisin vinaigrette to the innovative lemon-tahini dressing, each recipe presents a unique take on roasted broccoli, ensuring that there's something to satisfy every palate.
ROASTED BROCCOLI
How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g
ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Mark Bittman
Categories dinner, easy, lunch, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
- At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 8 grams
BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE
Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
Provided by Colu Henry
Categories dinner, lunch, weekday, vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
- While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
- Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams
Tips:
- To achieve perfectly roasted broccoli, use high heat and avoid overcrowding the pan. This will allow the broccoli to caramelize and crisp up, resulting in a delicious and flavorful dish.
- If you don't have white wine vinegar on hand, you can substitute apple cider vinegar or lemon juice. However, white wine vinegar will provide the best flavor for the vinaigrette.
- Feel free to adjust the amount of raisins and pine nuts in the vinaigrette to suit your taste preferences. You can also add other ingredients, such as chopped fresh herbs or a pinch of red pepper flakes, for a more complex flavor.
- Serve the roasted broccoli with raisin vinaigrette warm or at room temperature. It is a great side dish for chicken, fish, or tofu, or it can be enjoyed on its own as a healthy and satisfying snack.
Conclusion:
Roasted broccoli with raisin vinaigrette is a simple yet flavorful dish that is perfect for any occasion. It is easy to make and can be customized to your liking, making it a versatile side dish or snack. The combination of roasted broccoli, sweet raisins, and tangy vinaigrette creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you are looking for a healthy and flavorful side dish, give roasted broccoli with raisin vinaigrette a try. You won't be disappointed!
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