Sunday, February 13, 2011

Roasted Broccoli and Grape Tomatoes

Since I started roasting broccoli, I rarely make it any other way now.  It's wonderful on its own, but I added the addition of grape tomatoes which made it even better!  I bought 4 broccoli crowns, but it never seems to be enough.

The roasted broccoli is crisp-tender, the florets become little crunchy bits, the tomatoes are soft and juicy and you get little tidbits of crunchy roasted garlic...what could be better!~  A quick, easy and healthy side dish.  I really hope you will try this.

Roasted Broccoli and Grape Tomatoes
  • 8 cups broccoli crowns, trimmed and cut into bite-sized pieces
  • 1 pint grape tomatoes
  • 3 cloves garlic, minced
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil
  • Lemon Juice
Preheat oven to 425 degrees F.
Toss broccoli, tomatoes, oil, garlic, salt and pepper on a large baking sheets.  Spread in an even layer.
I can't give you exact measurements on the olive oil, just enough to lightly coat the broccoli.

Bake until the broccoli begins to brown, about 20-25 minutes.
While still warm, squeeze fresh lemon juice and additional olive oil as desired.  Simply delicious!

~Adapted from Eating Well, 2007


1 comment:

  1. I gotta tell ya - I used to really hate broccoli growing up (as I suppose many kids do). But in the last couple of years, I am going crazy for it. I love it. And this one sounds sooo good with the tomatoes too!!

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