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
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