Roasted Broccoli in Tangy Tomato-Herb Vinaigrette Recipe

Preheat oven to 425 degrees F (220 degrees C).

Spread pine nuts onto a baking sheet.

Roast in the preheated oven until pine nuts are toasted and fragrant 5 to 10 minutes.

Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown about 5 minutes. Combine 3 tablespoons olive oil mixture 1 1/2 teaspoons dill 1 teaspoon sea salt and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.

Roast in the preheated oven until broccoli is slightly tender 15 to 20 minutes.

Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes remaining 1/2 teaspoon dill remaining 1/4 teaspoon salt 1/2 teaspoon lime juice and honey until tomatoes softened about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.

Toss broccoli with tomato dressing and pine nuts.