Roasted Broccoli with Raisin Vinaigrette

From Bon Appetite, February 2008

1 ½ pounds broccoli, stems removed, tops cut into large florets
6 tbsp olive oil, divided
2 tbsp Sherry wine vinegar
½ cup raisins
1 tbsp water
½ tsp ground cumin

Preheat oven to 400. Place broccoli on large rimmed baking sheet. Drizzle with 3 tbsp. 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 tbsp olive oil, vinegar, raisins, 1 tbsp water, and cumin in a blender. Blend until raisins are finely chopped, about 30 seconds. Season to taste with salt and pepper.
Transfer broccoli to a large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.

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