Roasted Broccoli and Grape Tomatoes

Since I started roasting broccoli, I rarely make it any other way now.  It's wonderful on its own, but I added the addition of grape tomatoes which made it even better!  I bought 4 broccoli crowns, but it never seems to be enough.

The roasted broccoli is crisp-tender, the florets become little crunchy bits, the tomatoes are soft and juicy and you get little tidbits of crunchy roasted garlic...what could be better!~  A quick, easy and healthy side dish.  I really hope you will try this.

Roasted Broccoli and Grape Tomatoes

• 8 cups broccoli crowns, trimmed and cut into bite-sized pieces
• 1 pint grape tomatoes
• 3 cloves garlic, minced
• Salt and Pepper to taste
• Extra Virgin Olive Oil
• Lemon Juice

Preheat oven to 425 degrees F.
Toss broccoli, tomatoes, oil, garlic, salt and pepper on a large baking sheets.  Spread in an even layer.

I can't give you exact measurements on the olive oil, just enough to lightly coat the broccoli.

Bake until the broccoli begins to brown, about 20-25 minutes.

While still warm, squeeze fresh lemon juice and additional olive oil as desired.  Simply delicious!

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~Adapted from Eating Well, 2007