Roasted Broccoli with Shallots and Tomato

Broccoli Crowns - 2 heads
Shallots - 2, thinly sliced
Roma Tomato - 1, thinly sliced
Garlic - a few cloves, sliced
Olive Oil - 1 tbsp
Red Pepper Flakes - 1/4 tsp
Black Salt - a pinch
Roasted Cumin Powder - 1/2 tsp

Preheat oven to 400F.

 

 

Cut the broccoli crowns along with stems into long thin florets. Wash and dry well. Put in a large bowl.

Add olive oil, salt, red pepper flakes, cumin powder, garlic, tomato and shallots.

Place on a foil wrapped baking sheet and bake for 15 to 20 minutes till the broccoli florets are slightly brown and caramelised.

Serve immediately.