Thursday, October 18, 2012

Roasted Garlic Broccoli with Cherry Tomatoes and Parmesan

Broccoli is a house favorite for us.  We love having it now because the baby is old enough to eat small pieces of roasted broccoli, so that means no separate cooking for her!  :)  I love finding new ways to serve roasted broccoli since I have so many Asian style recipes.  I was trying to find a way to enjoy broccoli with an Italian dinner that didn't involve slathering the vegetable in cheese.  This recipe is a wonderful option to have when both broccoli and tomatoes are locally available.  The flavors are wonderful with the farm-fresh veggies.


4 C broccoli florets
5 garlic cloves, minced
2 Tbsp olive oil
1/2 C cherry tomatoes, quartered
1/4 C freshly grated parmesan
salt and pepper


  1. Preheat oven to 400 degrees.
  2. Spread the broccoli in a single layer on a baking sheet.  Pour olive oil on top and toss to coat evenly.  Sprinkle the minced garlic over the layer of broccoli taking care to make sure it lands on the actual florets.
  3. Bake until fork tender, about 10-15 minutes depending on floret size.
  4. To serve, put roasted broccoli in a bowl with the cherry tomatoes.  Season with salt and pepper.  Top with parmesan.  Enjoy!

Adapted from Parents magazine August 2012


  1. We love broccoli but I've never tried to roasted with tomatos
    I'd love to try
    It looks very colorful and appetizing

  2. really simple but looks oh so delicious! mmm!