Name: Roasted Broccoli and Cauliflower Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups Broccoli (cut into florets; fresh or frozen); 4 cups Cauliflower (cut into florets; fresh or frozen); 1/3 cup Olive oil; 6 cloves Garlic (minced); 2/3 cup Grated parmesan cheese (divided); Sea salt (to taste); Black pepper (to taste)

Get ready to fall in love with vegetables all over again! This Roasted Broccoli and Cauliflower recipe is a game-changer that’ll have you craving your greens. It’s incredibly simple, unbelievably delicious, and perfect for those busy weeknights when you need a quick and healthy side dish. The oven does all the heavy lifting, transforming these humble veggies into crispy, golden bites of pure joy.

Why You’ll Love This Recipe

Effortless Elegance: With just a handful of ingredients and minimal prep, you’ll create a side dish that looks and tastes gourmet.
Versatile Veggie Duo: Broccoli and cauliflower are a match made in heaven, offering a perfect balance of flavors and textures.
Crispy Perfection: The high-heat roasting method gives you those irresistibly crispy edges that’ll have everyone reaching for seconds.
Nutrient Powerhouse: Packed with vitamins, fiber, and antioxidants, this dish is as good for you as it is delicious.

Ingredients You’ll Need

Broccoli: The star of the show, offering a nutty flavor when roasted.
Cauliflower: Becomes incredibly sweet and tender in the oven.
Olive Oil: Helps achieve that perfect golden-brown exterior.
Garlic: Adds a punch of flavor that complements the vegetables beautifully.
Parmesan Cheese: Brings a savory, umami boost to the dish.
Sea Salt: Enhances all the flavors.
Black Pepper: Adds a subtle kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice it Up: Add red pepper flakes or cayenne for some heat.
Herb Heaven: Toss in some fresh rosemary or thyme before roasting.
Nutty Twist: Sprinkle with toasted pine nuts or sliced almonds after roasting.
Lemon Zest: Grate some lemon zest over the vegetables for a bright, citrusy note.

How to Make Roasted Broccoli and Cauliflower

Step 1: Prep Your Oven and Pan

Preheat your oven to 400°F (204°C). Line a large baking sheet with foil for easy cleanup.

Step 2: Season the Vegetables

In a large bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil, add minced garlic, and sprinkle with half the Parmesan cheese. Toss everything together, making sure each piece is well-coated.

Step 3: Arrange and Roast

Spread the vegetables in a single layer on your prepared baking sheet. Don’t overcrowd them – this is key for achieving that perfect crispy texture. Roast for 25-30 minutes, giving them a gentle toss halfway through.

Step 4: Add the Finishing Touches

Once roasted to golden perfection, sprinkle the remaining Parmesan cheese over the hot vegetables. Give them a final toss and adjust the seasoning if needed.

Pro Tips for Making the Recipe

Even Sizing: Cut your florets into similar sizes to ensure even cooking.
Dry Vegetables: Make sure your veggies are completely dry before roasting to achieve maximum crispiness.
Don’t Overcrowd: Give your vegetables plenty of space on the baking sheet. If needed, use two sheets.
High Heat is Key: Don’t be tempted to lower the oven temperature. High heat is crucial for those crispy edges.

How to Serve

This versatile dish pairs beautifully with so many mains:

Serve alongside grilled chicken or fish for a light and healthy meal.
Toss with pasta and a drizzle of olive oil for a quick vegetarian dinner.
Use as a topping for grain bowls or salads for added crunch and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing

While best enjoyed fresh, you can freeze roasted broccoli and cauliflower. Spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

For best results, reheat in a 350°F oven or air fryer until warmed through and crispy again. Avoid the microwave if you want to maintain the crispy texture.

FAQs

Can I use frozen vegetables for this recipe?
Yes, you can! Just add about 5-10 minutes to the cooking time and be sure to spread them out well on the baking sheet.

How do I know when the vegetables are done roasting?
They should be fork-tender and have golden-brown, crispy edges. If in doubt, give them an extra few minutes – it’s hard to overroast these veggies!

Can I make this recipe vegan?
Absolutely! Simply omit the Parmesan cheese or use a vegan alternative. The roasted vegetables are delicious on their own, too.

What other vegetables work well with this roasting method?
Brussels sprouts, carrots, and bell peppers all roast beautifully using this method. Feel free to mix and match!

This Roasted Broccoli and Cauliflower recipe is your ticket to vegetable nirvana. It’s so good, you might find yourself making it several times a week – and trust me, that’s not a bad thing! The combination of crispy edges, tender centers, and that irresistible Parmesan crust is simply unbeatable. So fire up that oven and get ready to transform these humble veggies into the star of your dinner table. Happy roasting!