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- Roasted Broccoli
with Cherry Tomatoes - Broccoli Salad
Roasted Broccoli with Cherry Tomatoes
2 bunches broccoli, cut into 2 ½-inch long florets
1 medium scallion
1 pint, approximately, of cherry tomatoes, whole
3 cloves garlic, roughly chopped
½ teaspoon red pepper flakes
4 T olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan
Preheat oven to 450 degrees F.
Add broccoli to a large bowl. Add the scallions, tomatoes, garlic and red pepper flakes with 4 T of oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot!
Broccoli Salad
Marinade:
1/3c vinegar
1/2c sugar
1/2c oil (canola, sunflower, light olive oil)s
1t salt
pepper to taste
1 bunch broccoli
1 lb mushrooms
2-4 green onions or chives
Mix and chill.
