Munch-munch-munch…The contrasting taste and texture of the crispy charred broccoli and sweet tomato nectar created from the oven roasting has me making this a weekly side-dish staple. It is not surprisingly easy to make but the only downside is that the oven can’t be used for anything else while the veggies are roasting.
- 2-3 crowns of broccoli*
- 10 oz grape tomatoes**
- 3 cloves of garlic
- Olive oil
- Kosher salt
- Black pepper
- a large mixing bowl
- 20″ roasting pans
- aluminum foil
- Preheat oven to 450ºF.
- Clean the vegetables (don’t need to dry) and cut the broccoli flowers into a bit smaller than bite size. Leave the tomatoes whole. Roughly chop the garlic cloves.***
- Combine the broccoli, tomatoes, and garlic in a large mixing bowl. Pour a generous amount of olive oil and season them evenly with the salt and pepper, and then toss.
- Spread over the aluminum foil lined pans.
- Roast at 450F for 14-16 mins. Start watching the oven window after 14 mins.
- When you see that different parts of the brocolli and tomato are charred, it is ready to remove from oven.
*You can add the stems if they came with it, but don’t use all of them.
**We prefer grape tomatoes due to their easier bite size, but feel free to use cherry tomatoes too if that’s what you prefer.
***In case you were tempted to halve the tomatoes, please don’t. This will make it lose much of the sweet/sour flavor.
****I gave a roasting time range as it may vary with the amount of ingredients that were actually used. Do not worry if you see some tomatoes that have started to burst open; it’s part of the flavor-enhancing process.