Roasted Broccoli Salad

  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 30m
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  • 1/4 cup olive oil
  • 2 bunches broccoli, florets separated
  • 1 small red onion, halved and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 4 slices thick-cut bacon
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons whole milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon paprika
  • 3 tablespoons chopped fresh parsley


Step 1

Preheat the oven to 425 degrees F.

Step 2

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.

Step 3

Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.

Step 4

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.

Step 5

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.

Step 6

To make ahead, assemble the salad, cover and refrigerate.

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