Roasted Broccoli with Garlic and Cherry Tomatoes

• 2 pounds broccoli, cut into 2 1/2-inch-long florets
• 1 medium shallot, roughly chopped
• 1 pint cherry tomatoes
• 4 cloves garlic, roughly chopped
• 1/2 teaspoon crushed red-pepper flakes
• 1/3 cup olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup coarsely grated Parmesan cheese

1. Preheat the oven to 450 degrees F.
2. Combine the broccoli, shallot, cherry tomatoes, garlic, red-pepper flakes, and olive oil in a large bowl.
3. Sprinkle with salt and pepper, and toss to coat.
4. Spread the vegetables on a large baking sheet.
5. Roast until the stems are tender-crisp and lightly golden brown on the edges, about 15 to 20 minutes.
6. Remove, and sprinkle the Parmesan on top.

broccoli, shallot, tomatoes, garlic, redpepper, olive oil, kosher salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-broccoli-with-garlic-and-cherry-tomatoes-383984 (may not work)