Roasted Broccoli with Cherry Tomatoes (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oven to 450 degrees F.
2. 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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