Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan

I wanted something healthy and easy for dinner this week and had leftover cherry tomatoes from this recipe. 20120409-205638.jpg

Broccoli and cherry tomatoes go very well together. Especially when you roast them so the broccoli gets a bit browned and crispy and the tomatoes get juicy.

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They’re even better when you melt fresh parmesan cheese on them and cover them in lemon juice and fresh lemon zest. This makes an excellent side dish but I ate it as my dinner.

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Enjoy!

Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan (Serves 4 as a side dish)

Adapted from The Neelys

Ingredients

  • 2 bunches broccoli, cut into 2 1/2-inch long florets
  • 1 pint cherry tomatoes, whole
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon red pepper flakes
  • 2-3 tablespoons olive oil
  • Salt, freshly ground black pepper, lemon pepper, garlic salt
  • 1/3 cup grated parmesan
  • Lemon zest
  • Juice from half a lemon

Instructions

  • Preheat oven to 425 degrees F.
  • Put broccoli in a freezer bag.
  • Add the cherry tomatoes, garlic, red pepper flakes and olive oil. Sprinkle with salt, pepper, lemon pepper and garlic salt.
  • Seal the bag and toss to coat evenly.
  • Spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 15-18 minutes.
  • Grate the parmesan over the broccoli while it’s hot and put it back in the oven for one minute to evenly melt the cheese.
  • Put freshly grated lemon zest and the juice of half a lemon over the broccoli and serve.
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4 thoughts on “Roasted Broccoli & Cherry Tomatoes with Lemon Zest & Parmesan

  1. Pingback: Moroccan Shrimp with Spinach | Gourmet Beauty

  2. Pingback: Happy Things | Gourmet Beauty

Thanks for your feedback, gorgeous!

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