If you can find Concord grapes in your grocery store or at the Farmer’s Market, they are very unique. Super sweet, seedless, and a bit smaller than regular red grapes, they are nice sliced into a chicken salad, tropical fruit salad or even on a lovely fruit and cheese platter. Here I decided to use them in a sweet and savory side dish; crisp roasted broccoli florets with a fresh vinaigrette made with olive oil, garlic, sherry vinegar, Concord grapes and crunchy sunflower seeds. A unique side dish that is both healthy and delicious.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Broccoli with Red Grape-Sunflower Seed Vinaigrette
Ingredients:
- 1 head of broccoli, stem trimmed and separated into individual florets
- Olive oil
- Salt and pepper
- For the vinaigrette:
- 3 Tablespoons sherry vinegar
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper
- Pinch of crushed red pepper flakes
- 2 Tablespoons roasted sunflower seeds
- ½ cup Concord grapes, washed and dried
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the broccoli florets on the baking sheet in a single layer. Drizzle with 1 Tablespoon of oil and season with a pinch of salt and pepper. Roast for 12-15 minutes or until tender and crispy around the edges.
- For the vinaigrette, whisk together the oil, vinegar, garlic red pepper and a pinch of salt and pepper to taste. Stir in the sunflower seeds and grapes; drizzle over warm broccoli. (You might not use all of the vinaigrette, but it will be great on a simple green salad as well!)
Tagged: broccoli, garlic, red grapes, roasted broccoli, sherry vinegar, side dish, sunflower seeds, vegetarian, vinaigrette
Leave a Reply