Time 50m Number Of Ingredients 14 Steps:
Pre-heat oven to 425°F (220°C). Line a baking sheet pan with parchment paper. Make the dressing: In medium bowl, combine all dressing ingredients (mayo, apple cider vinegar, brown sugar, Worcestershire sauce, dijon mustard, pepper, salt, and optional herbs). Set aside. Add broccoli pieces in large bowl. Toss with olive oil to evenly coat the broccoli pieces. (Our preferred method is to add half the oil first, toss with the broccoli, then add the rest of the oil and toss again). Place the broccoli on the lined baking sheet. Roast the broccoli for about 25-35 minutes, depending on the size of the broccoli pieces & your preference. Toss the broccoli at least once during baking. Once broccoli is roasted, remove from oven and allow to completely cool. After broccoli is completely cool, toss with chopped bacon, red onions, raisins, cashews, and the dressing.Chill the salad for at least 1 hour before serving.
Time 1h5m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes. In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute. Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl. Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside. For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together. Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley. To make ahead, assemble the salad, cover and refrigerate.
Yield Makes 10 servings Number Of Ingredients 16 Steps:
For dressing: Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool. Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.) For vegetables: Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.
More about “roasted broccoli salad recipes”
Time 30m Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 400 degrees F (200 degrees C). Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper. Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
