Roastedbroccoliwithcherrytomatoes Recipes

GARLIC BROCCOLI

Garlic Broccoli image

This salad is made with marinated raw broccoli in a garlicky sauce for numnums! A recipe from my grandma.

Provided by ESJESSI

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

Ingredients

4 cloves garlic, peeled
1 ½ teaspoons salt
1 bunch broccoli, cut into florets
⅓ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
½ cup grated Parmesan cheese, or to taste

Steps:

Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 120.2 calories, Carbohydrate 4.1 g, Cholesterol 4.4 mg, Fat 10.6 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 572.2 mg, Sugar 0.7 g

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Garlic Roasted Broccoli with Parmesan Cheese image

Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.

Provided by Dietz & Watson

Categories Trusted Brands: Recipes and Tips Dietz & Watson

Yield 6

Number Of Ingredients 7

Ingredients

1 head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 tablespoon lemon juice
¼ cup Dietz & Watson Shaved Parmesan Cheese

Steps:

Preheat your oven to 425 degrees F.
Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
Mince the garlic and toss it in with the broccoli.
Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
Bake in the oven for 20-25 minutes until the broccoli is tender.
Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 4 g, Cholesterol 5.5 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 265.4 mg, Sugar 0.9 g

ROASTED BROCCOLI WITH CHERRY TOMATOES

Roasted Broccoli With Cherry Tomatoes image

I happened to catch Down Home with the Neelys the other day and they made this wonderful dish. I couldn't wait to make it and it didn't disappoint! I have used a sliced firm tomato and it works ok, I think the cherry tomatoes are better.

Provided by GaylaV

Categories Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches broccoli (cut into 21/2 inch florets)
1 medium shallot (roughly chopped)
1 pint cherry tomatoes (whole)
3 garlic cloves (roughly chopped)
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/3 cup parmesan cheese (fresh grated is best)

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!

Nutrition Facts : Calories 278, Fat 17.2, SaturatedFat 3.5, Cholesterol 7.3, Sodium 377.7, Carbohydrate 24.8, Fiber 8.9, Sugar 7.2, Protein 12.7

ROASTED BROCCOLI WITH CHERRY TOMATOES

Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

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.

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