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!
Caprese Roasted Broccoli
Ingredients
- 1 large head broccoli 6 to 8 cups, cut into florets
- 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
Instructions
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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.
Sarah @ Champagne Tastes says
This sounds completely delicious! And so easy!!! Broccoli tastes better with cheese- this looks fab
Lucy Baker says
Thanks! I agree–anything tastes better with cheese 🙂
Kavey says
So easy to get in a rut with side dishes, this looks like a lovely idea and who doesn’t love balsamic?
Lucy Baker says
I agree! This is a great way to change things up.
Cookilicious says
I love the flavor of roasted broccoli..with a dash of garlic powder..yummm..your dish is making me hungry!
Lucy Baker says
I know, I love to use garlic powder when I roast veggies because it doesn’t burn!
peter @Feed Your Soul Too says
Really simple but fun little spin on broccoli. I love to eat broccoli. I need to put this one in the queue.
Karyn says
first of all Lucy.. I love the name of your BLog.. brilliant.. Broccoli is one of my fav green vegetables ..so this recipe is right up my street
Leah Maroney says
The brown bits are the best!!!! I love that you didn’t roast the tomatoes, I love them fresh! My husband will LOVE this!
Liz @ I Heart Vegetables says
I love roasted broccoli! This recipe sounds like such a fun twist!
Kari says
Yum! What a tasty idea!
Kari
http://sweetteasweetie.com/ambrosia-salad/
Sarah says
Yummy! This combo sounds amazing. Thanks for the recipe!