Roasted Broccoli Salad

Roasted Broccoli Salad
Roasted Broccoli Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4 1/4

    1/4 cup olive oil

  • 2 2

    2 bunches broccoli, florets separated

  • 1 1

    1 small red onion, halved and thinly sliced

  • Kosher salt and freshly ground black pepper

  • 4 4

    4 slices thick-cut bacon

  • 1/2 1/2

    1/2 cup sour cream

  • 1/4 1/4

    1/4 cup mayonnaise

  • 3 3

    3 tablespoons whole milk

  • 1 1

    1 teaspoon granulated sugar

  • 1 1

    1 teaspoon paprika

  • 3 3

    3 tablespoons chopped fresh parsley

  • 1/4 1/4

    1/4 cup olive oil

  • 2 2

    2 bunches broccoli, florets separated

  • 1 1

    1 small red onion, halved and thinly sliced

  • Kosher salt and freshly ground black pepper

  • 4 4

    4 slices thick-cut bacon

  • 1/2 1/2

    1/2 cup sour cream

  • 1/4 1/4

    1/4 cup mayonnaise

  • 3 3

    3 tablespoons whole milk

  • 1 1

    1 teaspoon granulated sugar

  • 1 1

    1 teaspoon paprika

  • 3 3

    3 tablespoons chopped fresh parsley

  • 1/4 1/4

    1/4 cup olive oil

  • 2 2

    2 bunches broccoli, florets separated

  • 1 1

    1 small red onion, halved and thinly sliced

  • Kosher salt and freshly ground black pepper

  • 4 4

    4 slices thick-cut bacon

  • 1/2 1/2

    1/2 cup sour cream

  • 1/4 1/4

    1/4 cup mayonnaise

  • 3 3

    3 tablespoons whole milk

  • 1 1

    1 teaspoon granulated sugar

  • 1 1

    1 teaspoon paprika

  • 3 3

    3 tablespoons chopped fresh parsley

Directions

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.

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