Tender-crisp roasted broccoli, juicy fresh tomatoes, and gooey mozzarella cheese, plus a sprinkle of fresh basil make this the perfect easy weeknight side dish!
I’ve written before about Alex and my eating habits before we met. Basically, I was content to dine on a big salad every night, and on more than one occasion he called peanut butter and graham crackers dinner.
But now we are in our mid-30s (gulp) and responsible for feeding not only ourselves healthfully, but a little person as well.
And so we eat a lot of broccoli.
I’m going to stop right here and admit that while Owen loves broccoli, tomatoes, and mozzarella cheese, he would never eat this dish. The foods can’t be touching, they can’t be too hot, and they absolutely cannot have any brown spots (aka the beautiful bits of char broccoli picks up when roasted).
Sigh. It’s his loss, because this caprese roasted broccoli is the kind of side that totally steals the show. Crisp-tender garlic roasted broccoli, juicy ripe tomatoes, melted mozzarella cheese, a splash of balsamic, and a shower of fresh basil–what’s not to love?
Even though Owen won’t deign to let this pass his lips, I still consider this an easy weeknight dish my whole family will eat. I just set aside a few plain broccoli florets and sliced tomatoes for him, and then Alex and I enjoy the “fully loaded” version. Simple enough! Plus, the whole thing comes together in about 20 minutes.
This is the kind of side that elevates simple school night dinners like rotisserie chicken, roast salmon, or even take-out pizza. Any leftovers are great tossed into tomorrow night’s salad!
- 1 large head broccoli, cut into florets (6 to 8 cups)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 2/3 cup shredded mozzarella cheese
- 2 plum tomatoes, diced
- 1 tablespoon balsamic vinegar
- 1/4 cup minced fresh basil
- Preheat the oven to 425°F. On a large baking sheet, toss the broccoli with the olive oil, salt, pepper, Italian seasoning, and garlic powder. Arrange in a single layer and roast until crisp-tender and just beginning to brown in spots, about 15 minutes. Remove from the oven and sprinkle with the mozzarella. Return to the oven until the cheese melts, about 1 minute. Remove from the oven and scatter tomatoes around the broccoli. Drizzle with the balsamic and sprinkle with the basil.