A simple, flavorful side dish with crispy roasted broccoli, juicy tomatoes, plenty of garlic, and a savory Parmesan finish. It pairs well with chicken, steak, pasta, or fish.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 4
Ingredients
- 1 large head broccoli, cut into bite-sized florets
- 1½ cups cherry or grape tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons chopped fresh parsley or basil, optional
Instructions
- Preheat the oven.
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it. - Season the vegetables.
Add the broccoli and tomatoes to a large bowl. Drizzle with olive oil and add the garlic, salt, pepper, Italian seasoning, and red pepper flakes. Toss until everything is evenly coated. - Arrange on the baking sheet.
Spread the vegetables in a single layer, leaving a little space between the broccoli florets. This helps the broccoli roast and crisp instead of steaming. - Roast.
Roast for 15 minutes, then remove the pan from the oven and sprinkle the Parmesan evenly over the vegetables. - Finish roasting.
Return to the oven for another 5–10 minutes, until the broccoli is browned and tender around the edges, the tomatoes begin to burst, and the Parmesan is golden. - Finish and serve.
Drizzle with fresh lemon juice and sprinkle with parsley or basil. Add a little extra Parmesan before serving, if desired.
Farm Kitchen Tip
For extra-crispy broccoli, make sure the florets are completely dry before adding the olive oil. You can also place the broccoli cut-side down on the baking sheet to get those deliciously browned, caramelized edges.
Optional additions: Toss in sliced zucchini, red onion, or sweet peppers, or add a handful of toasted breadcrumbs during the last few minutes of roasting for extra crunch.