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2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped 1 pint cherry tomatoes, whole 3 cloves garlic, roughly chopped 1/2 teaspoon red pepper flakes 4 tablespoons olive oil Salt and freshly ground black pepper 1/3 cup grated Parmesan Preheat oven to 450 degrees F. Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
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