Roasted Broccoli and Cauliflower
This roasted broccoli and cauliflower will be your new go-to side dish! Quick and easy to make on a sheet pan and oven roasted until tender-crisp they are so delicious.
Ingredients
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower
- 3 Tablespoons olive oil
- ¼ teaspoon garlic powder , plus more to taste
- ½ teaspoon Kosher salt , plus more to taste
- ⅛ teaspoon ground black pepper , plus more to taste
- Shredded parmesan cheese , optional
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Cut the broccoli and cauliflower lengthwise, so they lay flat.
- Place on the baking sheet and drizzle the olive oil evenly over the broccoli and cauliflower. Sprinkle with garlic powder, salt, and pepper. Toss to combine.
- Bake 20 minutes. Remove pan from oven and flip vegetables. Sprinkle parmesan cheese on top, if desired. Return to oven for an additional 5 to 10 minutes, or until the broccoli is fork tender and crispy around the edges.
- Remove from oven and season with salt and pepper, to taste. Enjoy while hot!
Notes
Garlic: If you want the garlic flavor to shine, use 1/2 teaspoon garlic powder or add 2 cloves minced garlic in the oil before baking.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
Nutrition
Calories: 100kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 234mg, Potassium: 393mg, Fiber: 3g, Sugar: 2g, Vitamin A: 378IU, Vitamin C: 86mg, Calcium: 44mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
