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    Home » Recipes » Dairy Free

    November 16, 2022

    Roasted Broccoli And Cauliflower Recipe (The Easiest Side)!

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    This roasted cauliflower and broccoli recipe is simple, scrumptious, healthy and super versatile. It can be paired with TONS of different main dishes and requires only 5 simple ingredients! It doesn't get much better than that.

    Roasted Broccoli & Cauliflower

    Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    I adore a roasted veggie side and this one is especially awesome because cruciferous vegetables like broccoli and cauliflower tend to be very low carb and high fiber (source: ketogenic.com).

    Pair your tasty, roasted veggies with these recipes (and many more):

    • Creamy One Skillet Chicken Thighs
    • Garlic Butter Chicken Pasta
    • The BEST Pumpkin Chicken Curry
    • Sweet Potato & Ground Beef Casserole
    • Butternut Squash Ground Beef Casserole
    • Blue Cheese Stuffed Chicken Breasts
    • Spaghetti Squash Lasagna Casserole
    • Zucchini Alfredo With Shrimp
    • Spectacular Steak Fried Rice
    • Easy Porcupine Meatballs
    • Cauliflower Chickpea Curry
    Jump to:
    • Ingredients & Substitutions
    • How To Make Roasted Cauliflower And Broccoli:
    • Expert Tips
    • Variations
    • How To Store & Reheat Leftovers
    • Frequently Asked Questions
    • More Easy Veggie Sides
    • Roasted Broccoli And Cauliflower Recipe (The Easiest Side)!

    Ingredients & Substitutions

    • Broccoli & cauliflower: I like to buy whole heads and chop them up, this tends to be cheaper and I feel like they stay fresh longer. You can buy pre-chopped broccoli and cauliflower florets to save time, if desired.
    • Extra virgin olive oil: or another high smoke-point option (like avocado oil). We'll be roasting our vegetables at a high temperature and want to avoid clouding up the oven.
    • Seasonings: kosher salt and freshly ground black pepper. Regular salt will work just fine, I enjoy kosher because it has a larger grain, which is more forgiving. Plus, it adds a nice crunch. Sea salt is another delicious option!
    • Optional toppings: parmesan cheese, soy sauce, sesame seeds, red pepper flakes, etc.
    Ingredients for roasted cauliflower and broccoli with text overlay labels.
    Ingredients

    How To Make Roasted Cauliflower And Broccoli:

    Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!

    Prepare veggies:

    • Preheat oven to 400°F.
    • Chop broccoli and cauliflower into florets. Rinse pieces and pat them dry.
    • Place florets in a large bowl and drizzle with olive oil.
    Drizzling olive oil over florets.
    • Generously season with salt and pepper.
    • Use your hands or a large spoon to stir until veggies are well coated.
    Florets seasoned with salt, pepper and olive oil.

    Roast veggies:

    • Arrange broccoli and cauliflower florets in a single layer on a large baking sheet (I generally use a 13 x 17 inch sheet).
    • Make sure to leave space in between pieces so that they brown properly.
    • Place sheet pan in the hot oven and roast for 25-30 minutes, until crispy and golden brown.
    Seasoned florets arranged on a large baking sheet.
    • Serve veggies with all of your favorite main course meals. They're truly the most perfect side dish ever! Enjoy!
    Roasted florets on baking sheet.
    Oven-Roasted Cauliflower & Broccoli

    Expert Tips

    • Try to cut your veggies into fairly even pieces, this will help with even cooking. However, if you end up with some variation in size it should be okay. In fact, I sometimes enjoy smaller pieces because they get extra crispy in the oven!
    • Line your baking sheet with parchment paper or aluminum foil for easy cleanup, if desired.
    • Make sure to leave enough space between florets so they brown while roasting.
    • Whip up a batch of Healthy Queso and use it as a dip or drizzle for your roasted veggies (so good)! Basil pesto is another delicious dipping option.
    • If you have leftover, uncooked florets you can store them in a plastic bag or food-storage container with a paper towel to help keep them fresh longer. I love doing this because it's nice having veggies prepped and ready to go for easy weeknight cooking.
    Broccoli and cauliflower florets in a storage container.

    Variations

    Seasonings: when it comes to roasted vegetables, you can use any spices you want! Think garlic powder, onion powder, curry powder, garlic salt, paprika, smoked paprika, Italian seasonings, oregano or rosemary. If you like spicy food, add some heat with a pinch of red pepper flakes or cayenne pepper.

    Vegetables: add some carrots or brussels sprouts to the mix!

    Brighten things up: mix some lemon zest or juice in with florets before roasting.

    Pair with dip: make a tasty dip to serve with your veggies. They go great with baja sauce or this creamy balsamic dressing.

    Make it cheesy: you cannot go wrong with some freshly grated cheddar, Romano, asiago or parmesan cheese sprinkled atop these veggies, YUM!

    Roasted cauliflower and broccoli sprinkled with parmesan cheese.
    Roasted Veggies With Parmesan

    How To Store & Reheat Leftovers

    Refrigerate: Allow leftovers to cool and place them in an airtight container or Ziploc bag. Store in the refrigerator for 3-4 days.

    Freeze: To avoid a big clump of frozen veggies, arrange roasted florets in a single layer on a baking sheet. Place sheet in the freezer for 1-2 hours, then transfer individually frozen pieces to a Ziploc bag and press to remove excess air (this helps prevent freezer burn).

    If you follow these steps, frozen leftovers could last for up to 12 months! I try to eat mine within the first three to avoid loss of quality and texture.

    Reheat: thaw vegetables in the refrigerator overnight (if frozen). You can reheat them in the microwave, though they may become mushy. I like to use the oven or toaster oven to crisp them back up. Simply bake at 350°F for 10-15 minutes, until warmed through.

    You can also reheat veggies in the air fryer. This is the best and tastiest way to go in my opinion! Simply air fry thawed leftovers for 5-10 minutes at 400°F.

    Frequently Asked Questions

    What does it mean to roast vegetables?

    Roasting simply means you'll bake veggies at high temperatures until they get crispy and turn a nice golden color. This is one of the best ways to cook veggies, in my opinion. They come out so delicious with excellent flavor and crispy edges.

    Should I blanch before roasting?

    It is not necessary to blanch your cauliflower and broccoli florets before roasting them.

    Should I season before or after roasting?

    I prefer to season my vegetables before roasting them, though you can always add a bit more seasoning once they're cooked!

    Are broccoli and cauliflower good together?

    YES! Absolutely. Broccoli and cauliflower are very complimentary in flavor and they even cook at a similar rate, making them easy to prepare simultaneously.

    More Easy Veggie Sides

    • Air Fryer Cubed Sweet Potatoes
    • Simple Oven Roasted Asparagus
    • Cauliflower Mashed "Potatoes"
    • Maple Balsamic Brussels Sprouts
    • Roasted Carrots With Honey & Feta
    • Simple Garden Salad Recipe

    Pin it for later!

    Roasted broccoli and cauliflower on a white serving plate with text overlay for Pinterest.
    Roasted broccoli and cauliflower on a white serving plate.
    Print Recipe
    5 from 2 votes

    Roasted Broccoli And Cauliflower Recipe (The Easiest Side)!

    Crisp, tender broccoli and cauliflower florets roasted with olive oil and seasonings until golden. This quick, easy and healthy side is the perfect accompaniment for almost any main course!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: American
    Keyword: Dairy Free, Gluten Free Side Dish, Roasted Broccoli And Cauliflower, Vegan
    Servings: 5
    Calories: 98kcal

    Equipment

    • 1 Large baking sheet *I use a 13x17 inch pan

    Ingredients

    • ½ pound broccoli florets
    • ½ pound cauliflower florets
    • 3 tablespoons extra virgin olive oil *or avocado oil *see note below
    • Salt & fresh ground pepper to taste *I end up using about ½ teaspoon of each.

    Optional toppings:

    • Parmesan cheese, soy sauce, sesame seeds, red pepper flakes

    Recipe notes: 

    Oil: a high smoke-point option is important so we don't cloud up the oven! I like to oil my veggies generously. You can use a little less if preferred but don't skimp too much because oil adds excellent flavor and keeps vegetables from sticking to the pan. 

    Instructions

    • Preheat oven to 400°F.
    • Chop broccoli and cauliflower into evenly sized florets. Rinse pieces and pat them dry.
    • Place florets in a large bowl. Drizzle with olive oil and season with salt/pepper (and any other spices you like)! Stir until veggies are well coated.
    • Arrange florets in a single layer on a large baking sheet (I generally use a 13 x 17 inch sheet). You can line your pan with parchment paper or aluminum foil for easy cleanup, if desired. Make sure to leave space in between pieces so they brown properly.
    • Transfer sheet pan to the oven and roast for 25-30 minutes, until crispy and golden brown. 
    • Serve veggies alongside your favorite main courses. Enjoy!

    Nutrition

    Serving: 1/5th of recipe (all values are approximate, toppings not included) | Sugar: 1.7g | Fiber: 2.1g | Calories: 98kcal | Fat: 8.4g | Protein: 2.2g | Carbohydrates: 5.3g

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    Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.

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    Comments

    1. Anna Price says

      December 22, 2022 at 5:28 am

      Hi Stacey- I love this recipe because it is perfect for winter. It's warm, healthy and easy. Also, love your photos! They are fantastic.

      Reply
      • Garlic Salt & Lime says

        December 29, 2022 at 9:08 am

        Ahhh thank you so much, friend! Yes - roasted veggies are perfect for cold weather. 🙂

        Reply

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    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

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