Recipe: Polka-Dot Roasted Broccoli and Potato Salad is a one-of-a-kind, made in Michigan original

I think they're cute too, and was glad the application of heat didn't compromise their allure.

If you make this recipe, I can't promise you'll find polka-dot broccoli. But I'd imagine the good old-fashioned solid green broccoli would be a fine substitute, though perhaps less charming.

Yield: 4 servings

Ingredients

7-8 cups broccoli florets

4-5 cups Yukon gold potato wedges

1 large tomato, cut into wedges

2/3 cup extra virgin olive oil plus 2 tablespoons

2 tablespoons red wine vinegar

1 teaspoon minced garlic

1/2 small red onion, sliced (optional)

Directions

1. Position a rack in the center of the oven and heat to 425 degrees.

2. Toss or brush florets with 1/3 cup of the oil and spread in a single layer on half a foil-lined baking sheet. Toss potatoes with 1/3 cup olive oil. Lightly season with kosher salt and freshly ground pepper and spread on remainder of cooking sheet. Roast in oven 15 minutes or until broccoli is browned in spots. Remove broccoli from tray and reserve. Turn potatoes and continue roasting until golden brown and tender, about 10 additional minutes.

3. Whisk together remaining 2 tablespoons olive oil, vinegar and garlic. Toss with tomatoes, broccoli and potatoes and red onion, if using. Season to taste with kosher salt and freshly ground pepper.