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!
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