Roasted Broccoli and Tomatoes

Roasted Broccoli and Tomatoes

6 cups broccoli florets

1/4 cup coarsely chopped shallots

2 Tbsp olive oil

2 tsp snipped fresh thyme

1/4 tsp salt

1/4 tsp black pepper

2 cups cherry or grape tomatoes,  halved

2 cloves garlic, minced (I use garlic powder for a lighter garlic taste)

1/4 cup shaved Asiago cheese

Serves 6.

  1. Preheat oven to 450 degrees. Line 15x10x 1-inch baking pan with non-stick foil. In the pan, combine broccoli and shallots.
  2. In small bowl combine oil, thyme, salt, and pepper.
  3. Drizzle olive oil mixture over broccoli and shallots and toss gently to coat.
  4. Roast uncovered for 10 minutes, stirring once.
  5. Add tomatoes and garlic and stir into broccoli mixture. Roast an additional 5 minutes until broccoli is tender and tomatoes are soft.
  6. Sprinkle with Asiago cheese before serving.

Josmo’s Cafe note: We doubled this recipe for a dinner party for 7 people and we nearly finished it all!

From Better Homes and Gardens All-Time  Favorites Cookbook 2013

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