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Roasting brings out the flavor of vegetablesand warms up the whole kitchen, which never hurts in winter. In this colorful combination, roasted out-of-season tomatoes taste a lot like the ones we love in summer.
Meal plan: Before you start this recipe, cook some orzo (rice-shaped pasta) to serve on the side. End the meal with fresh orange slices drizzled with maple syrup.
- Preheat oven to 450F. Place tomato halves in large bowl. Toss with 1/2 tablespoon oil and set aside.
- Place broccoli on large baking sheet with sides. Drizzle remaining 1 1/2 tablespoons oil on top and toss well. Arrange broccoli on baking sheet, leaving room for tomatoes (which will be added later). Roast 5 minutes.
- Add tomato halves in single layer, cut side up. Sprinkle vegetables with garlic, salt and freshly ground pepper to taste. Return pan to oven and roast until vegetables are just fork-tender, 10 to 15 minutes. Remove from oven.
- Meanwhile, in small dry skillet, toast almonds over medium heat, stirring occasionally, until golden brown, 4 to 5 minutes. Remove from pan; let cool.
- Divide arugula among dinner plates. Top with roasted vegetables. Sprinkle with toasted nuts and vinegar and serve hot.
- Serving Size 4 servings
- Calories 176
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 468 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g