This garlic roasted broccoli marries the seasons with late grape tomatoes and early cruciferae. Quick roasting creates a caramelized flavor that pairs nicely with lighter herbs, honey, and delicate white wine vinegar.
This easy side dish recipe, and accompanying photo, was shared with us by McCormick. The prolific spice company offers hundreds of recipes on their website, but this garlic roasted broccoli with tomatoes just happen to be naturally dairy free, gluten free, and full of flavor.
Though broccoli is a hearty cruciferous vegetable, it pairs well with lighter herbs like basil. For more flavor pairings, see this fun vegetable seasoning chart.
Special Diet Notes: Garlic Roasted Broccoli and Tomatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
- 12 ounces broccoli florets
- 1 cup cherry or grape tomatoes
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- ½ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- Preheat your oven to 425°F.
- Mix the oil, garlic powder and pepper in large bowl. Add the broccoli and tomatoes; toss to coat well. Spread in single layer on a foil-lined 15-by-10-by-1-inch baking pan.
- Roast in the oven 13 to 15 minutes or until broccoli is lightly browned.
- Meanwhile, mix the vinegar, honey, basil and oregano in small bowl. Drizzle over roasted vegetables after removing from oven; toss to coat well. Serve immediately.
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