Description
Roasted Broccoli and Cauliflower is a delicious and healthy side dish that combines the earthy flavors of broccoli and cauliflower with the savory notes of garlic and Parmesan cheese. This simple recipe transforms these vegetables into a crispy, golden-brown delight that’s perfect for any meal.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet and skip lining it.
- Mix Ingredients: In a large bowl, combine the broccoli and cauliflower florets. Add the olive oil, minced garlic, and half of the parmesan cheese. Toss everything together until the vegetables are evenly coated. Season with sea salt and black pepper to taste, then toss again to distribute the seasonings.
- Arrange and Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s), ensuring they have plenty of space between them. Roast in the preheated oven for 25-30 minutes if using fresh florets, or 30-35 minutes for frozen ones. Halfway through the cooking time, toss the vegetables to ensure even browning.
- Finish and Serve: Just before serving, remove the roasted vegetables from the oven and toss them with the remaining parmesan cheese. Taste and adjust the seasoning with additional salt and pepper if needed.
Notes
- For evenly cooked florets with crispy edges, ensure vegetables are spread in a single layer and not overcrowded on the baking sheet.
- Experiment with different seasonings like Italian herbs, lemon zest, or red pepper flakes for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, flash freeze the roasted vegetables on a sheet pan, then transfer to a freezer bag and store for up to 3 months.
- For reheating, use an air fryer or a 350°F oven for best results. Microwaving is quick but may result in softer vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 180kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 8mg
