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.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Spread pine nuts onto a baking sheet.

Step: 3

Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.

Step: 4

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.

Step: 5

Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.

Step: 6

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.

Step: 7

Toss broccoli with tomato dressing and pine nuts.

Per Serving: 366 calories; protein 7.1g; carbohydrates 16.1g; fat 32.7g; sodium 586.2mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .