Roasted Broccoli & Cherry Tomatoes

Here's another roasted dish! I thought it would be great for the holidays, because it looks very festive. It would also work well in the summer, at the peak of tomato season. This is a perfect side to a nice steak, served with some crusty bread. It is packed with layers of flavor and texture -- crunchy/crisp, bright burst of acidity, hint of heat, and I could seriously go on... I promise, you won't feel like you're eating two healthy veggies at once (but you will be). So, Merry Christmas!


Ingredients
* 2-3 heads of broccoli, cut into florets (I like to leave the stem long, and cut it so it has a flat side- it will roast much better that way)
* 1 pint cherry tomatoes, whole
* 1 shallot, chopped
* 3 cloves garlic, rough chop (don't mince b/c it might burn)
* 1/2 teaspoon red pepper flakes (may want to reduce to 1/4 if you don't like too much heat)
* 3-4 tablespoons olive oil (enough to lightly coat all the broccoli and toms)
* Salt and pepper, to taste
* Parmesan, freshly grated
* Optional: lemon for garnish

Directions
* Preheat oven to 450 F.
* Add all ingredients (though olive oil) in a large bowl, and stir to combine. Season with just a little salt and pepper (will get more salt taste from the Parm).
* Spread on a baking sheet. Make sure that every piece is flat on the sheet so it makes contact with the sheet (that way every piece roasts nicely).
* Roast for 15-18 minutes, until the broccoli is golden brown, and the cherry tomatoes have burst.
* Serve immediately. Garnish with a little lemon, and freshly grated Parmesan. Now, enjoy this healthy, flavorful dish!!

Note: recipe adapted from the Neelys.

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