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 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.
- 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
- 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.
Mediterranean Oven Roasted Broccoli and Tomatoes …It’s What’s for a Side Dish.
Vickie says
May 20, 2013 at 10:00 amI love the tangy toss at the end – sounds right up my alley!
Lea Ann says
May 21, 2013 at 5:43 amThis is a great side dish Vickie. Hope you give it a try.
Kirsten@ My Kitchen in the Rockies says
May 20, 2013 at 10:50 amHi Lea Ann, I really like the addition of the capers. Nice side!
Lea Ann says
May 21, 2013 at 5:39 amThanks Kirsten.
lisaiscooking says
May 20, 2013 at 12:17 pmBroccoli is probably my favorite vegetable. This sounds so good with the olives and capers on top!
Lea Ann says
May 21, 2013 at 5:39 amWell then you’re going to love this side dish Lisa. Hope you give it a try.
Sam @ My Carolina Kitchen says
May 21, 2013 at 5:38 amVery nice healthy side. Olives and capers always make me happy.
Sam
Lea Ann says
May 21, 2013 at 5:39 amOlives and capers always make me happy. Thanks Sam.
Karen Harris says
May 21, 2013 at 5:56 amI bet this was a very nice compliment to your salmon. Gorgeous colors.
Rhonda says
May 21, 2013 at 8:16 amThanks for a great recipe. Perfect for my Memorial Day Menu.
Lea Ann says
January 26, 2014 at 2:16 pmThanks Rhonda.
Angie@Angie's Recipes says
May 21, 2013 at 12:19 pmI could eat this as the main together with some chickpeas. Roasted veggies taste so much better!
Linda@There and Back Again says
May 21, 2013 at 3:53 pmThis sounds like a lovely dish…perfect as a side to summer’s grilled meats. Can’t wait to try it!
Lea Ann says
January 26, 2014 at 2:15 pmThanks Linda.
Chris says
May 21, 2013 at 4:11 pmThat is a great side dish to keep in your repertoire, isn’t it?
Lea Ann says
May 23, 2013 at 5:28 amWell I most certainly think so. Loved it.
Cathy at Wives with Knives says
May 22, 2013 at 8:42 amWe 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.
Lea Ann says
May 23, 2013 at 5:25 amI really thought this was good Cathy. Let me know how you like it.
Jenn says
May 23, 2013 at 6:20 amGreat way to jazz up roasted veggies!
Lea Ann says
May 23, 2013 at 6:50 amThanks Jenn. Good to hear from you.
Larry says
May 23, 2013 at 10:44 amI 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.
Susan says
May 23, 2013 at 4:21 pmThis would be a wonderful side to salmon! I love the blend of tangy ingredients with the broccoli.
Linda says
August 5, 2013 at 9:03 pmThanks for coming by Saturday Dishes.
Wishes for tasty dishes,
Linda
Lea Ann says
August 6, 2013 at 7:42 amThanks Linda. And again, thanks for the shoutout.