Roasted Broccoli and Cauliflower

Prep: 15

Cook: 15

Total Time: 30

Yield: 4 servings

Course: Side

Cuisine: American

Diet: Gluten Free, Vegetarian

Calories: 194kcal

Author: Jessica Gavin

I love making roasted broccoli and cauliflower because the high heat transforms these everyday vegetables into golden, caramelized bites with crisp edges and tender centers.

Ingredients

▢ 4 cups (g) broccoli florets, 1 head
▢ 4 cups (44 g) cauliflower florets, 1 head
▢ ¾ teaspoon (g) kosher salt
▢ ½ teaspoon black pepper
▢ ½ teaspoon (1 g) garlic powder
▢ ½ teaspoon smoked paprika, or sweet, optional
▢ ¼ cup (ml) olive oil
▢ 3 tablespoons (g) grated parmesan cheese, divided, optional

Instructions

Heat the Oven - Set the oven rack to the center position. Preheat to 500ºF (260ºC).
Prepare the Vegetables - Rinse the heads of broccoli and cauliflower under cool water, shake, and dry thoroughly with a towel. Cut the broccoli and the cauliflower into about 2-inch wide and long florets. Cut large florets in half; this creates a flatter base for browning when roasted.
Season the Vegetables - In a small bowl, combine the salt, pepper, garlic powder, and paprika (if using). Place the broccoli and cauliflower in a large bowl, drizzle with olive oil, then sprinkle the seasoning over the top and 2 tablespoons of Parmesan cheese. Toss well until evenly coated.
Roast - Spread the seasoned florets in a single layer, cut sides down, on a rimmed sheet pan for better browning. Line with parchment or foil if desired for easy cleanup. Roast for 10 to 12 minutes, or until the stalks are tender and the edges are golden brown. Use a spatula to lift the vegetables off the pan.
To Serve - Sprinkle the florets with the remaining Parmesan cheese, then serve hot.

Notes

Recipe Yield: About 4 cups of roasted vegetables.
Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer, or microwave in 30-second increments until hot.

Nutrition

Recipe Link

Recipe Video