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Delicious roasted broccoli and cauliflower vegetables served on a plate

Roasted Broccoli and Cauliflower

A simple yet flavorful side dish that transforms broccoli and cauliflower into a crispy, tender delight through roasting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head Broccoli, cut into florets Offers fiber and a delightful crunch.
  • 1 head Cauliflower, cut into florets Adds a subtle nuttiness and creaminess when roasted.
Seasoning
  • 3 tablespoons Olive oil Essential for achieving that crispy, golden exterior.
  • to taste Salt Enhances the flavors naturally.
  • to taste Pepper Enhances the flavors naturally.
  • 1 teaspoon Garlic powder A quick flavor boost; can substitute fresh garlic.
  • 1 teaspoon Onion powder Adds depth.
Optional Topping
  • 1/4 cup Parmesan cheese, grated Gives a savory finish when added in the last 5 minutes.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the broccoli and cauliflower florets.
  3. Drizzle olive oil over the vegetables and sprinkle with salt, pepper, garlic powder, and onion powder.
  4. Toss to coat evenly.
  5. Spread the vegetables in a single layer on a baking sheet.
Cooking
  1. Roast in the oven for 20-25 minutes or until they are tender and slightly crispy.
  2. If using, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
  3. Serve hot and enjoy.

Notes

Common mistakes to avoid include crowding the pan, not preheating the oven, and skipping the oil. Pro tips include experimenting with spices and storing leftovers for meal prep.