Roast Broccoli And Cherry Tomatoes With Garlic Recipes

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl.
• Sprinkle with salt and pepper.
• Toss to coat and spread onto a large baking sheet.
• Roast until the stems are tender-crisp and lightly golden brown. (about 18 min.).
• Grate the parmesan cheese over the broccoli while it's hot.
• Serve and Enjoy!

ROAST BROCCOLI AND CHERRY TOMATOES WITH GARLIC

Steps:

• 1. If using frozen broccoli, remove from the freezer and quickly blanch in some hot water to thaw. Leave for about 2 minutes or until de frosted but not wilted. Then strain and pat dry. If using fresh broccoli but into florets, try to keep most of the stem as long as possible(each floret should be about the length of your hand if possible). 2. Place broccoli on a baking tray with the crushed garlic cloves and drizzle with olive oil. Bake for about 15 minutes or until the garlic is fragrant and the broccoli has a bit of colour. Towards the end of roasting, remove the tray from the oven and add 3-4 cherry tomatoes per guest. Cook for the final 5 minutes with the broccoli. This will add some colour to the dish 3. Serve some on the plate and anything left over on a bowl on the table.

ROASTED BROCCOLI WITH GARLIC AND CHERRY TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Combine the broccoli, shallot, cherry tomatoes, garlic, red-pepper flakes, and olive oil in a large bowl. Sprinkle with salt and pepper, and toss to coat.
• Spread the vegetables on a large baking sheet. Roast until the stems are tender-crisp and lightly golden brown on the edges, about 15 to 20 minutes. Remove, and sprinkle the Parmesan on top.