I just love broccoli. It’s a little sweet, it has a good texture to it, and it’s a decent source of calcium and protein (yup, a surprising 3g of protein in every cup!). And then you roast it, and all it just gets better. I love that it’s in season right now. Spring hit hard this past week, which is awesome, but unfortunately most of the spring vegetables haven’t caught up with the weather.
Luckily, broccoli fits right in with lighter, springier foods when I’m ready to give up my soups and comfort foods. Tomatoes are still on the horizon, so close you can almost, but not quite, taste their sweet deliciousness. If you buy a large tomato now, it’s still pretty bland, but cherry and grape tomatoes manage to be sweet all year round. So when I’m craving spring flavors, I grab a pint of these. The best part is, they turn all sweet when roasted, making you totally think that it really is tomato season already. Finally, the lemon. Lemon just adds a bright note to everything, and it takes this particular dish away from the dreary winter and into the happy sunshine and warmth of spring (you know, now that it’s finally here).
This dish is light and spring-y, perfect for this time of year when spring produce isn’t quite there yet, but you’re definitely over the heavy winter comfort foods. Serve it as a side for just about anything (grilled fish or chicken, a nice tofu steak, whatever floats your boat). Or, make it more substantial by tossing it with 1/2 cup of whole wheat pasta per serving. With or without the pasta, a sprinkling of parmesan or goat cheese or feta couldn’t hurt, either.
Lemony Roasted Broccoli and Tomatoes
2-3 large stalks of broccoli
1 pint cherry or grape tomatoes
1 clove garlic, minced
Zest of one lemon
Juice of one lemon
1 tablespoon olive oil
Salt and pepper, as preferred
1/4 cup sliced almonds
Preheat the oven to 450F
2. When the broccoli is done, toss it with the lemon zest and almonds, then serve immediately.