Last week, I made a salad of mostly things left over from the holidays, and ate it every day for lunch.
I threw together brown basmati rice, black-eyed peas, fennel and some slow-roasted tomatoes and made a lemony mustard vinaigrette to go with it, and then finished it off with some saffron and lime roasted cashews. I feel like it’s going to be a great year for food!

The slow-roasted tomatoes, we made a few months go, put them in jars and kept in the freezer. We ate a ton of lush and flavourful tomatoes over the summer. We discovered a new (to us) market that had gorgeous varieties tomatoes; so we spent a few hours one afternoon in October roasting late-season tomatoes. We like to think we’re preserving summer all year long with these tomatoes.

We use them like you would sun-dried tomatoes; slow roasting deepens and intensifies their flavours; they add rich savouriness to everything you put them in.

I roast a lot of vegetables around this time of year. It’s what I do when I’m uninspired, and I usually have no idea what to eat after the holidays!
Having a few items like the tomatoes and some leftover beans makes it handy to put together a nourishing meal in a pinch.

Easy meals like this tomato roasted broccoli and red onions with beans become a staple. You can use any vegetables you want, but I do think broccoli and red onions are a wonderful pair. Caramelized broccoli take on nutty notes, and the onions get tender and sweeter.

I toss them in a lush tomato-ey seasoning and top it off with the beans and some more slow-roasted tomatoes to finish roasting.

This is a simple comforting weeknight meal, delicious over quinoa, rice and pasta or with potatoes.

Tomato Roasted Broccoli, Red Onions and Beans

2016-01-14 02:51:33

This quick and easy dish featuring broccoli and red onions roasted in a savoury tomato-ey seasoning!

Save Recipe

Print

INGREDIENTS

1. 1 large bunch of broccoli, cut into bite-size florets with short stems
2. 1 large red onion, thickly sliced
3. 1/2 teaspoon sea salt or to taste
4. 2 tablespoons olive oil
5. 2 tablespoons lemon juice
6. 1 tablespoon (slow-roasted) tomato paste (regular tomato paste works too!)
7. 4 garlic cloves, minced
8. 1 teaspoon red pepper flakes
9. 2 cups cooked beans (I used a mix of black beans and black-eyed peas)
10. 1/2 cup slow roasted tomatoes or sun-dried tomatoes
11. 1/4 cup chopped fresh basil (plus more for garnish)
12. Freshly ground black pepper to taste

DIRECTIONS

1. Preheat oven to 425 degrees F., line a large rimmed baking sheet with foil and oil lightly
2. Combine broccoli, onion and sea salt in a bowl and mix
3. In a smaller bowl, whisk together olive oil, lemon juice, tomato paste, garlic, pepper flakes and dried oregano
4. Pour mixture over broccoli and toss together to coat evenly
5. Check seasoning and adjust to taste
6. Place vegetables in a single layer on baking sheet
7. Roast for 20 – 25 minutes, tossing vegetables halfway through until broccoli is tender
8. About 10 to 5 minutes before vegetables are done, add beans and slow-roasted tomatoes, toss with vegetables and roast together to the end.
9. Remove from oven and mix in chopped basil
10. Serve immediately over quinoa or brown basmati rice, topped with freshly ground black pepper
11. Enjoy!

By Elsa Brobbey | the whinery

the Whinery by Elsa Brobbey https://elsbro.com/blog/

[Tweet “Easy and delicious broccoli and red onions roasted in a tomato-ey seasoning! #vegan #glutenfree #yum”]