Roasted Broccoli With Cherry Tomatoes

1. Preheat oven to 450 degrees F.

2. Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl.

3. Sprinkle with salt and pepper.

4. Toss to coat and spread onto a large baking sheet.

5. Roast until the stems are tender-crisp and lightly golden brown. (about 18 min.).

6. Grate the parmesan cheese over the broccoli while it's hot.

7. Serve and Enjoy!

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Nutrient	Quantity
Total fats	59.8419 g
Protein	44.9878 g
Carbohydrates	91.593 g
Energy	990.1883 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6862 g
Water	1088.2171 g
Aspartic acid	3.9561 g
Calcium, Ca	786.6669 mg
Lutein + zeaxanthin	17061.7852 g
Fiber, total dietary	31.6887 g
Fatty acids, total saturated 22:0	0.094 g
Carotene, beta	4394.1179 g
Niacin	7.8268 mg
Vitamin A, RAE	387.7043 g
Arginine	2.3235 g
Riboflavin	1.4365 mg
Tocopherol, beta	0.181 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.1882 g
Glutamic acid	6.5948 g
Sodium, Na	709.0842 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7078 g
Total lipid (fat)	59.8419 g
Manganese, Mn	2.5903 mg
Fructose	8.2695 g
Proline	1.3417 g
Fatty acids, total saturated 16:0	6.7982 g
Fatty acids, total saturated 8:0	0.0152 g
Sucrose	1.2161 g
Choline, total	231.6932 mg
Sugars, total	21.0738 g
Serine	1.4726 g
Fatty acids, total saturated 10:0	0.0337 g
Fatty acids, total saturated 18:0	1.2901 g
Vitamin B-6	2.1555 mg
Selenium, Se	41.9608 g
Ash	12.2988 g
Fatty acids, total saturated 18:1 undifferentiated	38.9437 g
Pantothenic acid	6.9717 mg
Phenylalanine	1.424 g
Copper, Cu	0.6049 mg
Betaine	1.2956 mg
Thiamin	0.877 mg
Retinol	10.4 g
Methionine	0.4624 g
Iron, Fe	10.5404 mg
Carbohydrate, by difference	91.593 g
Phosphorus, P	989.6809 mg
Folate, total	772.7956 g
Tocopherol, gamma	2.5343 mg
Fatty acids, total saturated 4:0	0.0432 g
Lycopene	0.0575 g
Alanine	1.2664 g
Cholesterol	5.3333 mg
Valine	1.5216 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	5.5103 g
Glycine	1.0835 g
Carotene, alpha	304.0345 g
Glucose (dextrose)	5.9591 g
Fatty acids, total saturated 14:0	0.1462 g
Zinc, Zn	5.789 mg
Isoleucine	0.9617 g
Maltose	2.5536 g
Fatty acids, total saturated 12:0	0.0376 g
Fatty acids, total polyunsaturated	6.197 g
Fatty acids, total polyunsaturated 17:1	0.0797 g
Leucine	1.5715 g
Tocotrienol, alpha	0.4888 mg
Vitamin A, IU	7617.5193 IU
Folate, DFE	772.7956 g
Tryptophan	0.4015 g
Vitamin C, total ascorbic acid	1084.672 mg
Phytosterols	119.6045 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.2479 g
Fatty acids, total saturated 6:0	0.0256 g
Lactose	2.5536 g
Tyrosine	0.6094 g
Vitamin B-12	0.2933 g
Vitamin K (phylloquinone)	1268.5413 g
Fatty acids, total saturated	8.7638 g
Histidine	0.7179 g
Fatty acids, total monounsaturated	39.9204 g
Threonine	1.0708 g
Folate, food	772.7956 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	12.2319 g
Vitamin E (alpha-tocopherol)	17.2475 mg
Magnesium, Mg	266.5183 mg
Lysine	1.6423 g
Potassium, K	4006.9209 mg
Cystine	0.3409 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Olive oil	4 tablespoons	477.36	0	54
Broccoli	2 bunches	413.44	80.7424	4.4992
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Garlic Clove	3	0	0	0
cherry tomato	1 pint	0	0	0
shallot	1	0	0	0
red pepper flake	0.5 teaspoon	0	0	0