Wednesday, June 19, 2013

Lemony roasted broccoli and cherry tomatoes

You can never have too many recipes for easy veggie side dishes! This is a nice one with Mediterranean flavors. I love the depth that roasting gives broccoli and tomatoes, plus it's so easy to just stick everything in the oven rather than watching it over the stove. I used a mix of baby heirloom tomatoes, but you can use regular red ones too.

Serves about 4 as a side dish

  • About a pound of fresh broccoli, tough stems removed and broken into florets (or 12 oz pre-cut florets)
  • 1 dry pint cherry or grape tomatoes
  • 1-2 Tbs olive oil (I used 1 Tbs but I think 2 would have worked better)
  • 3 cloves garlic, minced or pressed
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Half a lemon
  • Salt and pepper
  1. Preheat oven to 450 F. 
  2. Line a cookie sheet with parchment paper.
  3. Combine the olive oil, garlic, oregano, and red pepper flakes in a small bowl. Toss the broccoli and tomatoes with the oil mixture and spread it out on the parchment-lined cookie sheet. Sprinkle generously with salt and pepper.
  4. Roast for 10-15 minutes or until broccoli is nicely browned. Check on it after 10 minutes and stir the vegetables if necessary.
  5. Immediately squeeze the juice of half a lemon over the vegetables upon removing them from the oven. Add more salt and pepper if desired and serve.


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