Description
A delightful, simple recipe for perfectly roasted broccoli and cauliflower, enhanced with herbs and garlic.
Ingredients
Scale
- 1 (1-pound) head cauliflower
- 1 (1-pound) head broccoli
- 1/4 cup olive oil
- 1 tablespoon Herbs de Provence
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
- Wash and pat dry the broccoli and cauliflower. Remove the stems and cut the head off, separating the florets.
- Chop through the smaller stems on each floret to break them into smaller, bite-sized pieces.
- In a small bowl, combine the olive oil, Herbs de Provence, red pepper flakes, minced garlic, salt, and black pepper. Whisk together until well mixed.
- Place the cauliflower and broccoli onto the prepared baking sheet. Toss them together gently.
- Pour the herbed oil mixture over the vegetables and toss to evenly coat.
- Roast for 20 to 22 minutes, or until the edges are golden and the vegetables are tender.
- Sprinkle with Parmesan cheese just before serving.
Notes
For extra crispiness, add a few minutes to the cooking time, checking frequently. Experiment with different herbs or spices to adjust the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: roasted vegetables, broccoli, cauliflower, side dish, vegetarian, easy recipe