Roasted Broccoli in Tangy Tomato-Herb Vinaigrette

Ingredients

• 1/2 cup pine nuts
• 7 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons dill weed, divided
• 1 1/4 teaspoons sea salt, divided
• 3/4 teaspoon lime juice, divided
• 4 cups broccoli florets
• 1 cup cherry tomatoes, cut in half
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• 6 leaves basil, shredded

Directions

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

Spread pine nuts onto a baking sheet.

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

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.

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

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.

Toss broccoli with tomato dressing and pine nuts.