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Roasted Broccoli & Tomatoes Recipe


Roasting broccoli gives them a bit of crispness that will make a broccoli lover out of anyone.

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  • 1 tablespoon olive oil
  • 1 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 12 ounces broccoli florets
  • 1 cup cherry tomatoes Substitutions
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon McCormick® Basil Leaves
  • 1/4 teaspoon McCormick® Oregano Leaves


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Preheat oven to 425°F. Mix oil, garlic powder and pepper in large bowl. Add broccoli and tomatoes; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.

Roast 13 to 15 minutes or until broccoli is lightly browned.

Meanwhile, mix vinegar, honey, basil and oregano in small bowl. Drizzle over roasted vegetables; toss to coat well. Serve immediately.


Nutritional information:

(amount per servings)

Total Calories: 88

Sodium: 27mg

Fat: 4g

Carbohydrates: 10g

Cholesterol: 0mg

Protein: 3g

Fiber: 3g

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