Balsamic Roasted Broccoli and Cherry Tomatoes


Balsamic Roasted Broccoli and Cherry Tomatoes

Mike Nadelman
This is a super easy and delicious way to enjoy broccoli and tomatoes while they are in season at the same time.  What I love about this combo is how the juice from the tomatoes mingles with the balsamic vinegar and olive oil and gets trapped in the nooks and crannies of the broccoli florets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Vegetarian
Servings 6
Calories 86 kcal



  • 1 pound broccoli crowns cut into florets and stems sliced
  • 1 pint cherry tomatoes halved
  • 3 garlic cloves chopped (or halve the garlic cloves for a more subtle flavor)
  • 2 Tablespoons unrefined olive oil or melted coconut oil I prefer the taste of olive oil here.
  • 1 Tablespoon balsamic vinegar don’t use the super expensive kind in this recipe
  • ¾ teaspoon fine ground sea salt
  • freshly ground pepper to taste
  • some fresh slivered basil to garnish optional


  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Place the broccoli, tomatoes and garlic on the prepared pan. Drizzle with oil and vinegar and toss to combine. Spread out in a single layer on the pan and sprinkle with salt and pepper.
  • Roast for 30 minutes.
  • Serve hot or at room temperature. Garnish with fresh basil if you have it. Don’t worry about it if you don’t.



Calories: 86kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 325mgPotassium: 417mgFiber: 3gSugar: 4gVitamin A: 857IUVitamin C: 86mgCalcium: 47mgIron: 1mg
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