If you’re looking for a quick and colourful side dish then this recipe for broccoli with roasted cherry tomatoes is perfect. This dish goes with almost any main meal and great to serve for lunch or dinner
The recipe includes crisp-tender broccoli which goes perfectly with the juicy, sweet tomatoes and produces a dish that’s as delicious as it is vibrant. It’s ready in under 30 minutes and pairs beautifully with grilled chicken, fish, steak or lamb for a lower carb meal. You can also include some pasta, rice or potatoes for a balanced meal.
Why You’ll Love This Recipe
- Quick & easy – done with just a few ingredients.
- Nutritious – packed with vitamins, fibre and antioxidants.
- Versatile – serve it as a side dish, toss with pasta or spoon over rice.
- Fresh & flavourful – great flavours especially from garlic, onions and olive oil.
Ingredients for Broccoli With Roasted Cherry Tomatoes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Tomatoes – I use cherry tomatoes as I find them sweeter.
- Oil – I use extra virgin olive oil for this recipe.
- Broccoli – use fresh broccoli.
- Onions – I use a brown onion.
- Bell pepper – use any colour bell pepper although I use yellow for sweetness and colour.
- Garlic – use fresh garlic cloves.
- Seasonings – use salt, black pepper and thyme for extra flavour.
How to Make Broccoli With Roasted Cherry Tomatoes
1. Preheat the oven to gas mark 6/400oF/200oC then line a baking tray with parchment paper. Place the tomatoes on the baking tray and drizzle with ½ teaspoon olive oil. Bake for 20 - 25 minutes or until slightly caramelised. Remove from the oven and set aside.
2. Bring a pot of salted water to a boil, add the florets and cook for 2 minutes then drain and set aside.
3. Heat 2 tablespoon olive oil in a large frying pan or skillet over medium heat then add the onion and bell peppers. Stir fry for 2 minutes then add the garlic and cook until fragrant (about 30 seconds).
4. Add in the broccoli and stir-fry for 3–4 minutes until crisp-tender. Toss in the roasted tomatoes and cook for another 2 minutes while stirring everything together. Season with salt, pepper and thyme then serve.
Recipe Tips
- If you prefer your broccoli extra crisp then skip the boiling process and add straight to the pan once the onions and bell peppers have cooked for 2 minutes.
Nutrition
Nutrition based on 1 serving - Calories: 113kcal | Fat: 8.1g | Saturates: 1.2g | Carbs: 6.1g | Sugar: 4.4g | Fibre: 4.4g | Protein: 4.2g | Salt: 0.65g.
Storage
Store any leftovers in the fridge in an airtight container for up to 2 days.
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Broccoli with Roasted Tomatoes
Ingredients
- 100g cherry tomatoes halved
- 2 tablespoon olive oil plus ½ teaspoon for roasting tomatoes
- 1 medium - large head of broccoli washed and cut into bite-sized florets
- ½ medium onion sliced
- ½ medium yellow bell pepper sliced
- 2 cloves fresh garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to gas mark 6/400oF/200oC then line a baking tray with parchment paper. Place the tomatoes on the baking tray and drizzle with ½ teaspoon olive oil. Bake for 20 - 25 minutes or until slightly caramelised. Remove from the oven and set aside.
- Bring a pot of salted water to a boil, add the florets and cook for 2 minutes then drain and set aside.
- Heat 2 tablespoon olive oil in a large frying pan or skillet over medium heat then add the onion and bell peppers. Stir fry for 2 minutes then add the garlic and cook until fragrant (about 30 seconds).
- Add in the broccoli and stir-fry for 3–4 minutes until crisp-tender. Toss in the roasted tomatoes and cook for another 2 minutes while stirring everything together. Season with salt, pepper and thyme then serve.
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