Photo: Tyrrell Fitness And Nutrition
Roasted Broccoli with Pine Nuts and Balsamic Vinaigrette
7 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
377
Calories
8g
Protein
34g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes