Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette

Roasted Broccoli @ Williams-Sonoma

Williams-Sonoma Eat WellAdapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Simple and versatile, this side dish is essentially a warm broccoli salad dressed with a tangy vinaigrette. The flavor may be a revelation to you if you don’t care for boiled or steamed broccoli—high-heat roasting brings out a delicious sweetness. If you buy broccoli tops with the stems already trimmed away, buy 1 1/2 pounds.


  • 2 lb. broccoli
  • 3 Tbs. olive oil
  • 1/4 tsp. salt, plus more, to taste
  • 2 Tbs. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1/4 cup pine nuts, toasted
  • Freshly ground pepper, to taste


  1. Preheat an oven to 400°F. Cut the broccoli into 1-inch florets.
  2. In a large baking pan, toss the broccoli with 2 Tbs. of the olive oil and the salt until well coated. Spread in a single layer. Roast, stirring frequently, until browned and tender, 18 to 25 minutes.
  3. In a large bowl, whisk together the vinegar, mustard and the remaining 1 Tbs. olive oil. Add the warm broccoli and pine nuts and stir to coat. Season with salt and pepper and serve immediately.

Serves 4 to 6.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s