Roasted Broccoli and Tomatoes
Roasted Broccoli and Tomatoes, a tasty baked tomatoes and broccoli side dish. Only five simple ingredients and 25 minutes!
Equipment
- 1 baking sheet
Ingredients
- 3 cups broccoli from about 2 heads of broccoli
- 1 pound tomatoes
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash 3 cups broccoli, then remove the florets from the hard part of the stems. Wash the 1 pound tomatoes, then cut tomatoes in half or quarters depending on their size.
- Roast vegetables: Arrange the cut tomatoes and broccoli on a roasting pan. Drizzle the with 2 tablespoons olive oil, then toss until evenly coated. Top with sliced 2 cloves garlic, and 1 pinch salt and pepper. Roast in preheated oven for 20 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange tomatoes and broccoli on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Notes
Tools Needed: sheet pan, knife set, cutting board
Plan ahead: Wash and cut the broccoli and tomatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
Nutrition Notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 108kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 33mgPotassium: 491mgFiber: 3gSugar: 4gVitamin A: 1370IUVitamin C: 77mgCalcium: 46mgIron: 1mg
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