Roasted Brocolli, with Red Onion and Rosa Tomatoes

 

 

Baked wild-caught Salmon with Roasted broccoli Red onion and Rosa tomatoes

Growing up and until my recent past, I would never even look at the broccolis in the vegetable aisles. The cruciferous vegetables with pungent flavor and ridiculous texture were horrible looking an smelling. They made me weary, stressed, and running for my life, not to mention that they are green!

Fast forward to the present time. Through a current lifestyle change, I have learned to love broccoli. It is loaded with  many vitamins and minerals including vitamin C, high dietary fibers, carotenoids, and anti-cancer minerals.

 

Inspired by the Barefoot Contessa, Ina Garten, whose adept culinary skills whip up gastronomic delights each time,  I have adapted one of her televised recipes to suit my purposes.

 

Ingredients

 

3-4 cups broccoli cut into bite size pieces

1-2 cups cherry / rosa tomatoes

1-2 tblsp melted coconut oil

2 cloves garlic minced

4 salad onions chopped

1 tbsp. freshly squeeze lemon juice, or apple cider vinegar or balsamic vinegar

1 tsp oregano

1 red onion halved and sliced

 

 

Here's How

• Preheat oven to 180 degress celcius
• In a bowl add tomatoes, broccoli, garlic, red onion, and coconut oil. Toss until coated evenly.
• On a baking sheet spread evenly bake until begins to brown. 20-25 minutes.

• Once roasted toss back into bowl and toss in green onions, dressing of your choice and oregano.
• Enjoy!