Roasted Broccoli with Cherry Tomatoes

• 2 bunches broccoli, cut into 2 1/2-inch long florets
• 1 medium shallot, roughly chopped
• 1 pint cherry tomatoes, whole
• 3 cloves garlic, roughly chopped
• 1/2 teaspoon red pepper flakes
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup grated Parmesan

1. Preheat oven to 450 degrees F.
2. Add broccoli to a large bowl.
3. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl.
4. Sprinkle with salt and pepper.
5. Toss to coat and spread onto large baking sheet.
6. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.
7. Grate the Parmesan over the broccoli while it's hot.

bunches broccoli, shallot, cherry tomatoes, garlic, red pepper, olive oil, salt, parmesan

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-broccoli-with-cherry-tomatoes-recipe.html (may not work)