1poundbroccoli crownscut into florets and stems sliced
1pintcherry tomatoeshalved
3garlic cloveschopped (or halve the garlic cloves for a more subtle flavor)
2Tablespoonsunrefined olive oil or melted coconut oilI prefer the taste of olive oil here.
1Tablespoonbalsamic vinegardon’t use the super expensive kind in this recipe
¾teaspoonfine ground sea salt
freshly ground pepper to taste
some fresh slivered basil to garnishoptional
Instructions
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.
Notes
Broccoli "crowns" refer to just the tops, with minimal stalks. I use the stems for juicing or for this delicious Broccoli Stalk Soup.