ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
TOMATO BROCCOLI BAKE
"I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular," notes Ellie Marsh of Lewistown, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI RABE WITH ROASTED TOMATOES
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
- Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
- Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
AWESOME BROCCOLI MARINARA
This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!
Provided by Debra
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g
BROCCOLI AND TOMATOES
A dilly of a dish to serve with most any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
- Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 3 g, TransFat 0 g
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