Roasted broccoli with raisin vinaigrette

This is the first recipe we ever tried from Bon Appetit. We had always just had broccoli steamed with some cheese or salt and pepper, but roasting it and serving with this vinaigrette are now our standard. I think I'm pretty good at making up new recipes and having a feel for what flavors go well together, but I never would have thought of raisins, vinegar, and cumin as a good idea. I was very pleased when they turned out so good. The vinaigrette is pretty thick, not runny, so it's easier to dip into it than to serve it on top. This makes more vinaigrette than we usually use on one recipe of roasted broccoli, but it keeps forever in the fridge.

Roasted broccoli with raisin vinaigrette

1 1/2 pounds broccoli, cut into whatever size you like broccoli to be cut into
Olive oil for roasting

3 tbsp extra-virgin olive oil
2 tbsp sherry vinegar or red wine vinegar
1/2 cup raisins
1 tbsp water
1/2 tsp ground cumin

Heat the oven to 400F. Put the broccoli on a baking sheet or casserole dish. Drizzle with olive oil and toss to coat. Roast until tender and browl in spots, between 15 and 25 minutes. To make the dressing, put all the ingredients in a small food processor or blender. Process or blend until smooth. Toss the broccoli with the vinaigrette or serve it on the side.