Broccoli with Roasted Tomatoes
If you’re looking for a quick and colourful side dish, this broccoli with roasted tomatoes is perfect. This dish goes with almost any main meal and great to serve for lunch or dinner.
Servings: 4 servings
Calories: 115kcal
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.