Roasted Broccoli and Tomatoes

Here’s another quick recipe I often make: Roasted Broccoli and Tomatoes! Y’all know I love my broccoli. With just a handful of ingredients and half an hour, and you’ve got a great side dish, or main if you love broccoli and tomatoes as my oldest kid does!

Roasted Broccoli and Tomatoes Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Roasted Broccoli and Tomatoes recipe:

• Broccoli florets: I started with a bag of florets, but feel free to trim them off of heads of broccoli instead. Use fresh broccoli, not frozen. I’m not sure how the water content there would throw things off, and I know the texture wouldn’t be the same.
• Cherry tomatoes: Or grape tomatoes – either or! Honestly, I’m not sure the difference between the two.
• Balsamic vinegar, red pepper flakes, Kosher salt, cracked black pepper:
• Extra virgin olive oil:

How to Make Roasted Broccoli and Tomatoes 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this recipe:

• Prepare for Roasted Broccoli and Tomatoes. Place an oven rack in the center and preheat the oven to 425°F. Lightly grease a large baking sheet with olive oil, or line it with a silicone mat.
• Season and toss. In a large bowl – or directly on the baking tray – toss broccoli and tomatoes together in the oil, vinegar, salt, red pepper flakes, and black pepper. Make sure all the seasonings are well distributed throughout.
• Roast ’em. Spread the seasoned broccoli and tomatoes out onto the baking sheet in a single layer. Roast at 425°F for 15–20 minutes, until the broccoli is tender and slightly charred, and the tomatoes are starting to shrivel and burst.
• Enjoy.

Broccoli but without the Tomatoes?

Obligatory Pin – 

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