Mediterranean Sheet Pan Oven Roasted Broccoli with tomatoes, chickpeas and capers. This is an easy recipe for a roasted broccoli side dish that you’ll find your self making over and over again. So delicious you won’t believe it’s so healthy for you.
This is one of those side dishes that I can see myself making once a week…forever. I found the recipe on Pinterest and it was one of those perfect storms where I had every single item on hand.
That is except for black olives and I just substituted green ones (pimento stuffed). I also added a can of chickpeas that I had in the pantry. We served this with salmon fillets and were feeling pretty healthy by the time it was all over.
Easy, fresh and delicious. The broccoli, chickpeas and tomatoes are simply coated with olive oil, garlic and salt and roasted until just starting to brown and then simply tossed with lemon juice, oregano and the olive and caper mixture.
The whole things warms into a bright and sassy side dish. Thank you What To Cook for this Mediterranean roasted broccoli and tomato side dish.
Recipe for Mediterranean Oven Roasted Broccoli
I hope you give this roasted broccoli side dish recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite roasted broccoli recipe, let me know, I’d love to give it a try.
And if you’re looking for more broccoli side dish recipes, don’t miss this every popular Make Ahead Broccoli Bacon Cashew Salad.
Mediterranean Oven Roasted Broccoli
Ingredients
- 12 ounces broccoli crowns about 4 cups, trimmed and cut into bite-size florets
- 1 cup grape tomatoes
- 1 can chickpeas drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 10 pitted black olives I used green pimento stuffed, sliced
- 1 teaspoon dried oregano
- 2 teaspoons capers optional, rinsed
Instructions
- Preheat oven to 450°F.
- Toss broccoli, tomatoes, chickpeas, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
- Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.
Nutrition
Mediterranean Oven Roasted Broccoli and Tomatoes …It’s What’s for a Side Dish.
Thanks for coming by Saturday Dishes.
Wishes for tasty dishes,
Linda
Thanks Linda. And again, thanks for the shoutout.
This would be a wonderful side to salmon! I love the blend of tangy ingredients with the broccoli.
I have to admit to not being a big fan of roasted broccoli – mom always cooked it to near mush and I still like it that way. However, yours looks very good and with the dressing you used, I’m sure I’d like it.
Great way to jazz up roasted veggies!
Thanks Jenn. Good to hear from you.
We love roasted veggies and your version sounds so much better than mine. The extra ingredients like lemon and capers sound delicious. I’m like you, Lea Ann, I could eat this once a week.
I really thought this was good Cathy. Let me know how you like it.
That is a great side dish to keep in your repertoire, isn’t it?
Well I most certainly think so. Loved it.
This sounds like a lovely dish…perfect as a side to summer’s grilled meats. Can’t wait to try it!
Thanks Linda.
I could eat this as the main together with some chickpeas. Roasted veggies taste so much better!
Thanks for a great recipe. Perfect for my Memorial Day Menu.
Thanks Rhonda.
I bet this was a very nice compliment to your salmon. Gorgeous colors.
Very nice healthy side. Olives and capers always make me happy.
Sam
Olives and capers always make me happy. Thanks Sam.
Broccoli is probably my favorite vegetable. This sounds so good with the olives and capers on top!
Well then you’re going to love this side dish Lisa. Hope you give it a try.
Hi Lea Ann, I really like the addition of the capers. Nice side!
Thanks Kirsten.
I love the tangy toss at the end – sounds right up my alley!
This is a great side dish Vickie. Hope you give it a try.