Ingredients
Instructions
- Preheat oven to 400°F.
- Place broccoli florets on a large rimmed baking sheet.
- Drizzle with 3 Tbsp olive oil, sprinkle with salt, and toss to coat.
- Roast until broccoli is browned in spots, 15 to 25 minutes: at 15 minutes mine is just right for me, browned but still a bit crunchy.
- Meanwhile, combine in a blender or mini-food processor: 3 Tbsp oil, the vinegars, raisins, water, and cumin.
- Pulse until the raisins are finely chopped. (If the vinaigrette becomes too thick add water, one Tbsp at a time, to thin.).
- Season vinaigrette with salt and pepper to taste.
- Transfer broccoli to a large bowl and toss with the vinaigrette.