It’s awesome! What you’ll love about roasted vegetables is the flavors have added complexity, the tomatoes seem a bit sweeter, and this color combination always looks so festive. Not bad for a simple side dish that requires only five minutes of prep time; thereafter, its’ passive cooking that allows you to comfortably work on the rest of the meal. Plus, you can take all the credit for what the roasting did to the vegetables! No one else needs to know! I won’t tell. You’ve got to experience for yourself how the juicy tomatoes improve the flavors of the vegetables. It’s mouth-watering!
Roasted Broccoli, Cauliflower and Tomatoes – Easy and delicious flavor!
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This is so easy, healthy and incredibly delish!
Author: Linda Davis
Recipe type: Vegetable, side
Cuisine: Californian
Serves:: 6 Makes: 4 Cups
Ingredients:
- 1 large head broccoli
- 1 large head cauliflower
- 1 C Cherry or Grape tomatoes
- 3 T extra virgin olive oil
- 2 t garlic, finely minced or pressed (about 3-4 cloves)
- 1 t Dried thyme
- ½ t Dried rosemary
- ½ t Kosher sea salt
- ¼ t Freshly ground black pepper
- 1 T Finely chopped fresh Italian parsley leaves, to garnish
- 2 T Raw pistachios, chopped, to garnish
Directions:
- Preheat oven to 400F degrees.
- In a large bowl combine broccoli and cauliflower florets and tomatoes and drizzle with 1 tablespoon olive oil and toss.
- Meanwhile, whisk the remaining 2 tablespoons of olive oil, rosemary, salt & pepper, and garlic, in a small bowl to blend.
- Drizzle the oil/herb mixture over the vegetables, toss well, and place in a 9 x 13 baking dish.
- Bake for 25 minutes, or until the tomatoes have started to wrinkle and the vegetables get a little browned but, not burned, and are fork tender.
- Garnish with parsley and nuts.
- Serve the vegetables, warm or at room temperature.
