Roasted Broccoli and Tomato

I don't know about you, but veggies for me usually come out of my freezer. I've been buying the steamer ones lately, and they taste good. Adequate. Fine. Sufficient.

Brooke mentioned roasted vegetables once, either on her blog or on a message board we're both on. She said how the taste was so much better, it's so easy, blah blah blah. I wondered what could possibly be easier that popping a bag into the microwave, but I figured I'd give it a shot. ;)

Thanks the the broccoli that my in-laws brought us, and about 4 tons of cherry tomatoes I bought at BJs, this recipe from the Food Network looked perfect.


It was easy to make and tasted terrific. I think I just might be a convert... sorry, Bird's Eye - your frozen steamer bags are awesome, but I'm goin' fresh and roasted!

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

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.