Roasted Broccoli and Cauliflower

Delicious roasted broccoli and cauliflower simply seasoned, lightly charred, and served with fresh lemon juice. 

This is my go-to method for cooking broccoli and cauliflower because it’s quick and delicious. This easy roasted broccoli and cauliflower recipe paired nicely with oven-baked chicken breasts and garlic rice.

Roasted Broccoli and Cauliflower

Ingredients:

• 1½ cups broccoli, cut into same-sized florets
• 1½ cups cauliflower, cut into same-sized florets
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 1½ tbsp butter, melted
• 1 large clove of garlic, minced

Serving:

• Lemon wedges
• Parmesan cheese, freshly grated, if desired

How to Make Roasted Broccoli and Cauliflower

Preheat the oven to 400 degrees.

Toss the broccoli and cauliflower florets with olive oil, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, until evenly coated.  Spread out into an even layer on a large baking sheet.

Roast for 15 minutes, tossing halfway through cooking time.

Mix the warm melted butter and garlic clove well. Carefully pour the garlic butter over the veggies, tossing to coat evenly, then continue to roast for 1 minute.

Remove from the oven and serve immediately with fresh lemon wedges and parmesan cheese, if desired.

Roasted Broccoli and Cauliflower

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish, Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1½ cups broccoli cut into same-sized florets
• 1½ cups cauliflower cut into same-sized florets
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• 1½ tbsp butter melted
• 1 large clove of garlic minced

Serving:

• Lemon wedges
• Parmesan cheese freshly grated, if desired

Instructions

• Preheat the oven to 400 degrees.
• Toss the broccoli and cauliflower florets with olive oil, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, until evenly coated.  Spread out into an even layer on a large baking sheet.
• Roast for 15 minutes, tossing halfway through cooking time.
• Mix the warm melted butter and minced garlic clove well.
• Carefully pour the garlic butter over the veggies, tossing to coat evenly, then continue to roast for 1 minute.
• Remove from the oven and serve immediately with fresh lemon wedges and parmesan cheese, if desired.

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