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    You are at:Home»Dairy-Free Recipes»Garlic Roasted Broccoli and Tomatoes

    Garlic Roasted Broccoli and Tomatoes

    1
    By Alisa Fleming on September 23, 2014 Dairy-Free Recipes, Sides

    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.

    Garlic Roasted Broccoli and Tomatoes - delicious caramelized vegetables paired with basil, oregano and 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.

    Garlic Roasted Broccoli and Tomatoes - delicious caramelized vegetables paired with basil, oregano and white wine vinegar

    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.

    Garlic Roasted Broccoli and Tomatoes
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    Author: McCormick
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. Preheat your oven to 425°F.
    2. 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.
    3. Roast in the oven 13 to 15 minutes or until broccoli is lightly browned.
    4. 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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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