Ingredients
4
large cloves garlic
3
cups fresh broccoli florets
1
tablespoon olive oil
1
cup grape tomatoes
2
tablespoons butter, softened
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
Preparation
Heat oven to 425°F. Fold small sheet of heavy-duty foil in half, creasing it to form double thickness. Place garlic in center of foil; drizzle with 1 teaspoon water. Fold foil tightly to seal. Bake 20 minutes or until garlic is lightly browned and tender. Transfer garlic to small bowl; mash with fork.
Increase oven temperature to 450°F. Spray cast-iron skillet or small shallow roasting pan with cooking spray. In skillet or pan, toss broccoli with oil and roasted garlic. Spread broccoli in single layer.
Roast uncovered 10 minutes or until broccoli begins to brown. Stir in tomatoes, butter, salt and pepper. Roast 12 minutes longer or until tomato skins begin to split.
