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Receta Roasted Broccoli and Grape Tomatoes
by Patricia Stagich

Since I started roasting broccoli, I rarely make it any other way now. It's wonderful on its own, but I added the addition of grape tomatoes which made it even better! I bought 4 broccoli crowns, but it never seems to be enough.

The roasted broccoli is crisp-tender, the florets become little crunchy bits, the tomatoes are soft and juicy and you get little tidbits of crunchy roasted garlic...what could be better!~ A quick, easy and healthy side dish. I really hope you will try this.

Roasted Broccoli and Grape Tomatoes

Preheat oven to 425 degrees F.

Toss broccoli, tomatoes, oil, garlic, salt and pepper on a large baking sheets. Spread in an even layer.

I can't give you exact measurements on the olive oil, just enough to lightly coat the broccoli.

Bake until the broccoli begins to brown, about 20-25 minutes.

While still warm, squeeze fresh lemon juice and additional olive oil as desired. Simply delicious!

~Adapted from Eating Well, 2007