For the last few months fruits and vegetables have not been at the top of my list of favorite things to eat. Then all of a sudden from out of no where, they are all I want. I want smoothies. I want salad. I’ve been snacking on cucumbers and baby carrots. And I want all the tomatoes. All of them. I could probably eat my weight in them raw with just a sprinkling of salt. On BLTs or my new favorite way, roasted with broccoli.
When I say that I am craving vegetables, I’m not talking about veggies with a bunch of other things on them. I mean, I want veggies simply seasoned with salt, pepper, olive oil and maybe garlic. Nothing else.
Don’t even try to put cheese on my broccoli.
Or hollandaise on my asparagus.
You can serve some mayo with my tomatoes though, but only in the form of a BLT.
Apparently, I get quite picky when I’m pregnant.
And this dish right here is one that totally hit the spot. The broccoli is perfectly tender. The tomatoes sweet with a hint of salt. And although I served it as a side dish, I could probably eat the whole batch as a meal.
Roasted Broccoli and TomatoesPrint Recipe
- 10 ounces grape tomatoes, halved
- 2 small broccoli crowns, cut into florets
- 2 tablespoons olive oil
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Combine all ingredients together in a bowl. Mix well. Allow to set at room temperature for 30 minutes.
Preheat oven to 450 degrees.
Spread broccoli and tomatoes out evenly on a cookie sheet. Roast for 10 minutes, stir and continue roast for another 5 - 10 minutes or until tomatoes have started to burst and broccoli is soft. Serve.