Roasted Broccoli with Sun-Dried Tomato Vinaigrette


4 slices bacon, cooked crisp and chopped

6 tbsp olive or avocado oil

2 tbsp chopped sun dried tomatoes (not the ones packed in oil)

2 tbsp red wine vinegar

1 tbsp apple cider vinegar

1 clove garlic, coarsely chopped

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp pepper

3 to 4 tbsp water to thin it out


2 lb broccoli

2 tbsp olive or avocado oil

1/2 tsp kosher salt

1/4 tsp pepper

For the vinaigrette, combine bacon, oil, sun dried tomatoes, vinegars, garlic, mustard, salt and pepper in a blender or food processor. Process until smooth. Add water to thin out as desired.

Preheat oven to 400F and line a large, rimmed baking sheet with parchment paper.

Wash broccoli and cut into florets. Cut stem into 1/4 inch slices. Toss in a bowl with oil, sat and pepper.

Spread broccoli out in an single layer on prepared baking sheet and cook 12 to 15 minutes, until tender and beginning to brown.

Drizzle with dressing and serve.

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