Roasted Broccoli and Cherry Tomatoes

This is a recipe I've been wanting to try for ages but was waiting for my own homegrown cherry tomatoes to be in season. They are, we tried this, and we loved this! The broccoli is tender crisp with a taste and a texture that only comes from roasting. Interestingly, that special flavor is similar to the flavor that comes out in roasted cauliflower, proving again the relationship between these vegetables. The tomatoes are very soft and are like balls of molten lava with a nice roasted flavor - watch out when you put one in your mouth and consider breaking it open to avoid a burnt tongue! We increased the garlic to 5 cloves while decreasing the broccoli a bit since it was only two adults eating it and we love roasted vegetables with garlic. We also skipped the cheese since I have a dairy allergy. This is absolutely a recipe we will do again, probably soon!

2 bunches of broccoli cut into florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves roasted garlic, roughly chopped
1/2 tsp red pepper flakes
4 T olive oil
salt and pepper to taste
1/3 cup grated parmesan cheese

Preheat oven to 450 degrees.
Put broccoli, shallot, tomatoes, and garlic in a large bowl. Drizzle with the oil, and sprinkle with the red pepper and salt and pepper. Toss to coat.
Spread on a baking sheet or in some other suitable pan that allows for everything to be single layer.
Roast until the tips of the broccoli are darkened, about 18 minutes.
Sprinkle the cheese over everything while it's piping hot and let it melt.
Recipe from *Down Home with the Neelys*.