Recipes Roasted Broccoli and Cherry Tomatoes with Garlic Be the first to rate & review! Next time you break out the broccoli, roast it and give it a pop of color with cherry tomatoes and kick of flavor with garlic. Slideshow: Fantastic Broccoli Dishes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 1 1/4 pounds broccoli crowns, stems peeled and heads halved 3 cloves garlic, peeled and thinly sliced 4 tablespoons extra–virgin olive oil 3/4 teaspoon kosher or sea salt Fresh cracked black pepper 1/2 pound cherry tomatoes, sliced into halves 1/4 teaspoon dried basil Directions Preheat oven to 425°. Place the prepared broccoli and garlic slices on a baking pan. Drizzle 3 tablespoons of olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil. Spread the broccoli into an even layer over the baking pan. Season with 1/2 teaspoon salt and black pepper to taste. Toss the broccoli again then spread back into an even layer. Roast for 10 minutes, turn the broccoli and garlic, then continue roasting for 5 more minutes, or until tender and the edges are crisped. While the broccoli roasts, place the cherry tomatoes on another baking pan. Toss with 1 tablespoon of olive oil, dried basil, 1/4 teaspoon salt, and black pepper to taste. Roast tomatoes for 10 minutes, turning once halfway through roasting. Gently toss together the roasted broccoli and tomatoes, season with additional salt and pepper if desired, then serve. Rate it Print