Description
A simple yet flavorful side dish, roasted broccoli and cauliflower enhance their natural sweetness and create crispy edges that tantalize the palate.
Ingredients
Scale
- 4 cups broccoli florets (about 1 pound or 2 crowns of broccoli)
- 4 cups cauliflower florets (from 1 small head)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Fresh ground black pepper to taste
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Cut the broccoli into medium-sized florets and chop the cauliflower into even florets.
- In a large mixing bowl, mix the broccoli and cauliflower florets.
- Drizzle the olive oil over the florets, add garlic powder and kosher salt, and toss to coat evenly.
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Bake in the preheated oven for 20 to 25 minutes, until tender and slightly browned.
- Enjoy immediately for the best flavor experience.
Notes
Ensure vegetables are dry before oiling for best results. Experiment with different spices or add cheese post-roasting for added flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetables, broccoli, cauliflower, side dish, healthy recipe