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.
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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 Almond Crusted Chicken, Easy Porcupine Meatballs, Garlic Butter Chicken Pasta, Creamy One Skillet Chicken Thighs, Air Fryer Ham Steak and so much more! Here are some other ideas:
- 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
- Cauliflower Chickpea Curry
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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.
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.
- Generously season with salt and pepper.
- Use your hands or a large spoon to stir until veggies are well coated.
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.
- Serve veggies with all of your favorite main course meals. They're truly the most perfect side dish ever! Enjoy!
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.
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!
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
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.
It is not necessary to blanch your cauliflower and broccoli florets before roasting them.
I prefer to season my vegetables before roasting them, though you can always add a bit more seasoning once they're cooked!
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
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Roasted Broccoli And Cauliflower Recipe (The Easiest Side)!
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
Did you make this recipe?!
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Anna Price says
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.
Garlic Salt & Lime says
Ahhh thank you so much, friend! Yes - roasted veggies are perfect for cold weather. 🙂