ROASTED BROCCOLI WITH RAISIN VINAIGRETTE

Ingredients

• 1 1/2 pounds broccoli, stems removed, tops cut into large florets
• 6 tablespoons Extra Virgin Olive Oil O-live
• 2 tablespoons sherry wine vinegar
• 1/2 cup raisins
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• Preheat oven to 400 degrees F.
• Place broccoli on large rimmed baking sheet.
• Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
• Roast broccoli until tender and brown in spots, about 25 minutes.
• Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender.
• Blend until raisins are finely chopped, about 30 seconds.
• Season vinaigrette to taste with salt and pepper.
• Transfer broccoli to large bowl. Add vinaigrette and toss to coat.
• Serve warm or at room temperature.