Garlicky Roasted Broccoli & Burst Tomatoes with Baby Kale

Jammy burst tomatoes and deeply roasted broccoli get tossed with a fragrant garlic-onion olive oil and wilted baby kale for a fast, vibrant veg-forward dinner.

Ingredients

• 1 large broccoli, cut into florets (about 6–7 cups)
• 12 cherry or grape tomatoes, halved
• 1 small onion, diced (about 1 cup)
• 7 small cloves garlic, minced (about 2 heaping tbsp)
• 2–3 tbsp olive oil, divided
• 2 packed cups baby kale (a generous handful)
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper

Method

• 1

  Step 1: Heat oven & prep trays

  Preheat oven to **450°F / 230°C**. Line a large sheet pan (or use unlined for better browning).

• 2

  Step 2: Roast the broccoli

  Toss broccoli florets with **1 1/2 tbsp olive oil**, **1/2 tsp salt**, and **1/4 tsp pepper.** Spread out in a single layer (crowding = steaming). Roast **12–15 minutes**, tossing once halfway, until edges are **deeply browned** and stems are **tender-crisp**.

• 3

  Step 3: Add tomatoes to burst

  Push broccoli to one side and add the halved tomatoes to the pan (cut side up if you can). Drizzle tomatoes with **1/2 tbsp olive oil** and a pinch of salt. Roast **5–7 minutes** more, until tomatoes look **slumped, glossy, and a little jammy**.

• 4

  Step 4: Make the garlic-onion oil

  While the pan finishes, warm **1 tbsp olive oil** in a large skillet over **medium** heat. Add diced onion and cook **4–5 minutes** until **soft and translucent**. Add garlic and cook **45–60 seconds** until **fragrant** (don’t let it brown).

• 5

  Step 5: Wilt the kale & bring it together

  Add baby kale to the skillet with a pinch of salt and toss **30–60 seconds** until just **wilted and bright**. Tip in the roasted broccoli and tomatoes (and any pan juices). Toss well so the garlic-onion oil coats everything. Taste and adjust salt and pepper.

• 6

  Step 6: Serve

  Spoon into bowls while hot, making sure to scrape up the **tomato juices**—that’s the sauce.

Tips

• **Best roasting result:** Keep broccoli in one layer and roast hot (**450°F**) for real browning and sweeter flavor.
• **Garlic control:** If you’re sensitive to strong garlic, use **4–5 cloves**; if you love it punchy, keep all **7**.
• **Make-ahead/storage:** Refrigerate up to **3 days**. Reheat in a skillet to re-crisp the broccoli; microwave works but softens it.
• **How to serve it:** Great as-is, or pile over cooked grains/pasta if you have them; it also makes a strong side for any simple protein you like.

Nutrition (per serving, estimate)