1 pound broccoli crowns (cut into florets and stems sliced)
1 pint cherry tomatoes (halved)
3 garlic cloves (chopped (or halve the garlic cloves for a more subtle flavor))
2 Tablespoons unrefined olive oil or melted coconut oil (I prefer the taste of olive oil here.)
1 Tablespoon balsamic vinegar (don’t use the super expensive kind in this recipe)
¾ teaspoon fine ground sea salt
freshly ground pepper to taste
some fresh slivered basil to garnish (optional)
Steps
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the broccoli, tomatoes and garlic on the prepared pan. Drizzle with oil and vinegar and toss to combine. Spread out in a single layer on the pan and sprinkle with salt and pepper.
Roast for 30 minutes.
Serve hot or at room temperature. Garnish with fresh basil if you have it. Don’t worry about it if you don’t.
Reviews
cyni on 2025-10-07 (5 stars): I thought I would leave another comment - I have since tried this recipe using asparagus (and tomatoes) and a mix of zucchini and eggplant with tomatoes - both were very, very good! I don't think you can go wrong with this recipe. We have an excess amount of cherry tomatoes from the garden so this recipe has come in handy.
Thanks again.
cyni on 2025-09-29 (5 stars): This is so good - the addition of balsamic vinegar adds such a nice flavor.
The broccoli/tomato combination is perfect together.
Will be making this again very soon, thanks for this great recipe
MM on 2023-03-26 (5 stars): Great recipe. Delicious and easy!
Elizabeth Metz on 2021-04-29 (5 stars): This Recipe is a true GEM (we remade and paired it with food for 3 nights in a row)! The absolute simplicity of it makes it not note worthy at first, however it is so easy and delicious, it is hugely worthy! And yes, we used the non expensive balsamic vinegar as suggested plus we made no changes to your recipe..
Thank You!
PS: we cannot wait for the tomato season in order to make this with the freshest tomatoes!!!
LFK on 2019-05-28 (4 stars): Delicious! I just finished reading "Fat Salt Acid Heat." I've switched all vegetable roasting to 400 F. It gives me more leeway. This might be good with feta cheese or diced avocado!
