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Roasted Broccoli with Raisin Vinaigrette
- 1 1/2 pounds broccoli, stems removed, tops cut into large florets
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1/2 cup raisins
- 1 tablespoon water
- 1/2 teaspoon ground cumin
Directions:View on Bon Appetit
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