Description
Simple yet flavorful roasted broccoli and cauliflower, enhanced with garlic, onion powder, and smoked paprika for a delightful side dish.
Ingredients
Scale
- 1 medium head broccoli, cut into florets
- 1 medium head cauliflower, cut into florets
- 3 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon garlic powder (or minced fresh garlic)
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon salt (to taste)
- ¼ teaspoon red chili flakes (optional)
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons Parmesan cheese (grated, optional)
Instructions
- Preheat your oven to 425°F (220°C) and position the rack in the center.
- Wash and dry the broccoli and cauliflower thoroughly, cutting them into evenly sized florets (about 1½ inches).
- Toss the florets with olive oil in a large mixing bowl. Add garlic powder, onion powder, smoked paprika (if using), black pepper, salt, and chili flakes. Mix well to coat evenly.
- Line a large baking sheet with parchment paper. Spread the vegetables in a single layer, ensuring they aren’t crowded.
- Roast for 20–25 minutes, flipping halfway through, until golden brown and slightly crispy on the edges.
- Remove from the oven, drizzle with lemon juice, and sprinkle with Parmesan while hot, if desired.
Notes
Perfect for pairing with grilled meats, fish, or in grain salads. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 2mg
Keywords: roasted vegetables, easy recipes, healthy side dish, vegetarian