Instructions

• Preheat the oven to 400°F (200°C). Lightly spray a baking sheet with nonstick cooking spray.
• Place the prepared broccoli florets (stems removed and cut into florets) and trimmed green beans in a single layer on the baking sheet.
• In a small bowl, whisk together 1/4 cup olive oil, 1–2 tablespoons lemon juice, 1 tablespoon minced garlic, 1 pinch salt, and 1 pinch pepper.
• Divide the 1/3 cup freshly grated parmesan into two portions. Sprinkle one portion over the broccoli and green beans.
• Drizzle the oil–lemon–garlic mixture evenly over the vegetables and toss with tongs or a spatula until all pieces are evenly coated. Spread the vegetables back into a single layer.
• Roast in the preheated oven for 20 minutes.
• Carefully remove the sheet pan from the oven. Add the 1 cup grape/cherry tomatoes to the pan, toss or stir the vegetables (flip any pieces that are browning), rotate the pan if needed for even cooking, and return to the oven.
• Continue roasting for an additional 15–20 minutes, until the broccoli is tender and the florets have crisp edges.
• Remove from the oven, sprinkle the reserved portion of parmesan over the vegetables, and serve immediately.