Roasted Broccoli with Cherry Tomatoes

From Jeanette's Healthy Living

Roasting vegetables brings out their sweetness, even in stronger tasting vegetables like broccoli.  I’ve also made this dish using half broccoli and half cauliflower.  Herbes de Provence complements the tomatoes nicely. Feel free to substitute your favorite herb mix (Italian herbs, Fines Herbes, or Greek seasoning would all be nice)

6 cups broccoli florets

1 pint cherry tomatoes

2 shallots, chopped

6 cloves garlic cloves, smashed

4 tablespoons extra virgin olive oil

1 teaspoon Herbes de Provence

salt and pepper, to taste

Preheat oven to 450 degrees.  In a large bowl, toss broccoli, tomatoes, shallots, garlic, olive oil, Herbes de Provence, salt and pepper until evenly coated with oil and spices. Spread vegetables in a single layer onto a parchment paper lined baking sheet.  Roast for 10 minutes, then toss vegetables around.  Roast 10 more minutes, until tender-crisp.

Serves 4-6.