I love roasted asparagus. Seriously, it is in my top ten favorite foods, definitely near the top. I love the way it changes the flavor and texture of the asparagus, and now I won’t eat it any other way.
I need to add some new vegetable recipes to our rotation, and I have read about how fantastic roasted broccoli is, so I decided to give it a try with tomatoes, balsamic, garlic and some cheese on top. It worked out really well and we ate it over some pasta, but it would work perfectly as a side dish to some yummy chicken or fish.
1. Preheat oven to 350 degrees. Combine tomatoes and garlic in a small glass baking dish and coat with olive oil. Bake for 20 minutes.
2. While tomatoes are roasting, place the broccoli on a large baking sheet line with foil. Drizzle with olive oil and toss to coat. Sprinkle with a little salt and pepper. After the tomatoes have been in the oven for 20 minutes, increase the temperature to 425 degrees and place the broccoli in the oven for 1- to 12 minutes.
3. Once the broccoli is in the oven, remove the tomatoes, add the balsamic vinegar, and stir. Place back in the oven for the remainder of the time that the broccoli roasts.
4. Remove both the tomatoes and broccoli from the oven, and combine. Top with grated cheese and serve over pasta or alone.