Roasted Broccoli with Bacon Sun-Dried Tomato Vinaigrette



Roasting broccoli is a great way to keep all the great flavor without the overcooked cabbage-y taste and smell. Simply toss it with a little oil, some salt and pepper and it makes a great side dish. I paired the roasted broccoli with a delicious chunky vinaigrette full of bacon and sun dried tomatoes and it is now my favorite way to eat broccoli! The dressing would be great on salad as well.

(10 votes, average: 3.60 out of 5)
Roasted Broccoli with Bacon Sun-Dried Tomato Vinaigrette


  • 4 slices bacon, cooked crisp and chopped
  • 6 tbsp olive or avocado oil
  • 2 tbsp chopped sun dried tomatoes (not the ones packed in oil)
  • 2 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, coarsely chopped
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 to 4 tbsp water to thin it out
  • Broccoli:
  • 2 lb broccoli
  • 2 tbsp olive or avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper


  1. For the vinaigrette, combine bacon, oil, sun dried tomatoes, vinegars, garlic, mustard, salt and pepper in a blender or food processor. Process until smooth. Add water to thin out as desired.
  2. Preheat oven to 400F and line a large, rimmed baking sheet with parchment paper.
  3. Wash broccoli and cut into florets. Cut stem into 1/4 inch slices. Toss in a bowl with oil, sat and pepper.
  4. Spread broccoli out in an single layer on prepared baking sheet and cook 12 to 15 minutes, until tender and beginning to brown.
  5. Drizzle with dressing and serve.

Yield: 8

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5 years ago

How many grams of carbohydrate please? Isn’t the tomato a bit high?

8 years ago

Can’t wait to try this – – love broccoli and always looking for different ways to make it interesting and keep it fresh without the mushy effect.  Thanks for your blog – have enjoyed reading it !

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