I’d say I’m pretty lucky. I have a 4-year-old who will eat green vegetables; broccoli, peas, edamame. We’re still working on asparagus and brussels sprouts, but I’m alright with that. Sometimes, though, I do like to change up my veggie side. This recipe is a nice alternative when I’ve seen steamed broccoli one too many times in a given week. It’s quick to put together, especially since I gave up on store-bought fresh herbs and planted some of my own, and delicious. Just be careful not to over-roast. The recipe says 20 minutes, but keep an eye on them lest they become overcooked and mushy and unappealing to everyone, not just the 4 year old.
- 2 pints cherry tomatoes
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup packed fresh basil leaves, torn if large
- Heat oven to 400 degrees F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside.
- Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce the liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.