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Broccoli with Roasted Garlic and Tomatoes

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  • Prep 5 min
  • Total 50 min
  • Servings 2
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Broccoli tossed with roasted garlic and tomatoes gives you a flavorful side dish.
By Betty Crocker Kitchens
Updated Mar 1, 2012

Ingredients

  • 4 large cloves garlic
  • 3 cups fresh broccoli florets
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes
  • 2 tablespoons butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Steps

  • 1
    Heat oven to 425°F. Fold small sheet of heavy-duty foil in half, creasing it to form double thickness. Place garlic in center of foil; drizzle with 1 teaspoon water. Fold foil tightly to seal. Bake 20 minutes or until garlic is lightly browned and tender. Transfer garlic to small bowl; mash with fork.
  • 2
    Increase oven temperature to 450°F. Spray cast-iron skillet or small shallow roasting pan with cooking spray. In skillet or pan, toss broccoli with oil and roasted garlic. Spread broccoli in single layer.
  • 3
    Roast uncovered 10 minutes or until broccoli begins to brown. Stir in tomatoes, butter, salt and pepper. Roast 12 minutes longer or until tomato skins begin to split.

Nutrition

130 Calories, 11g Total Fat, 4g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Total Fat
11g
0%
Saturated Fat
5g
0%
Sodium
309mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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