Name: Roasted Broccoli and Cauliflower
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 cups Broccoli florets; 4 cups Cauliflower florets; 2 tablespoons Olive oil; 1 tablespoon Lemon pepper seasoning; 3-4 tablespoons Grated parmesan cheese

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There’s something truly comforting about a vibrant plate of roasted vegetables, and Roasted Broccoli and Cauliflower is one of those dishes that I find myself returning to time and again. It all started on a chilly evening when I rummaged through the fridge looking for something healthy yet satisfying. The fresh smell of broccoli and cauliflower caught my eye, and I knew I had to create something special with them. With a drizzle of olive oil and a sprinkle of seasoning, these veggies transformed into golden-brown bites of goodness, perfect as a side or a light main dish. That evening, as I savored every crispy piece, I realized I had stumbled upon a simple yet delicious way to elevate my vegetable game.

Every time I serve Roasted Broccoli and Cauliflower, it brings a smile to my family’s faces. It’s heartwarming to see how a dish so simple can evoke such happiness. The crunchiness of the edges, mixed with the tender bites of the florets, creates a delightful texture contrast that’s hard to resist. Plus, it’s incredibly versatile! It can accompany your favorite protein or shine on its own. It’s become a staple in my home, and I love that it encourages everyone to eat more vegetables without any fuss.

What I adore most is how easy it is to prepare. With just a few ingredients and minimal effort, you can have a stunning side that looks as good as it tastes. Whether it’s a weeknight dinner or a holiday feast, Roasted Broccoli and Cauliflower makes a statement on any table. So next time you’re in the mood to brighten up your meal, try roasting these veggies. I promise you won’t regret it!

Recipe Snapshot

Total Time:
25 mins

Prep Time:
10 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
6 g

Diet:
Keto, Gluten-Free

Fat:
13 g

Tools Used:
Baking Sheet, Chef’s Knife, Oven, Grater

Why This Roasted Broccoli and Cauliflower Hits Different

It’s Incredibly Nutritious

The combination of broccoli and cauliflower is not only easy on the eyes but also packed with nutrients. Both veggies are high in vitamins C and K, as well as fiber. This makes Roasted Broccoli and Cauliflower not just a tasty side, but a smart choice for your health.

Simple Ingredients

This recipe uses some of the most basic ingredients found in any pantry. With olive oil, lemon pepper seasoning, and a touch of parmesan cheese, you can create a flavorful dish without fussing over extravagant components. It’s the simplicity that makes it appealing.

Perfect for Any Occasion

Whether you’re hosting a family gathering or simply preparing dinner after a long day, Roasted Broccoli and Cauliflower fits the bill perfectly. It’s an impressive yet easy side that goes well with so many dishes.

Great for Meal Prep

This dish is excellent for meal prepping! It keeps well in the fridge for several days, allowing you to enjoy healthy meals throughout the week without extra cooking. Just heat and serve!

Flavorful Yet Healthy

Roasting vegetables brings out their natural sweetness. The high temperature caramelizes the edges, adding depth of flavor while keeping the inside tender. That crispy texture is hard to resist!

Kids Love It

Even those picky eaters may surprise you with their love for Roasted Broccoli and Cauliflower. The crispy edges and cheesy topping create a flavorful experience that’s fun to eat.

What’s In This Roasted Broccoli and Cauliflower

The ingredients for Roasted Broccoli and Cauliflower are incredibly straightforward yet work together beautifully. Broccoli and cauliflower are both cruciferous vegetables that not only enhance flavor but also provide a hefty dose of nutrition. When roasted, they develop a delightful texture that is both crispy and tender, making them a joy to eat. The addition of olive oil helps to crisp the edges while adding heart-healthy fats, while lemon pepper seasoning brings a zesty kick, tying everything together perfectly. Finally, a sprinkling of parmesan cheese adds a touch of umami that elevates the dish to a whole new level.

4 cups fresh broccoli florets: A nutrient powerhouse, broccoli is packed with vitamins and has a satisfying crunch when roasted.
4 cups fresh cauliflower florets: These add a mild flavor and a creamy texture that complements the broccoli beautifully.
2 tablespoons olive oil: This helps to achieve the golden-brown crispiness that we love in roasted vegetables.

1 tablespoon lemon pepper seasoning: A vibrant seasoning that enhances the natural flavors of the vegetables.
3-4 tablespoons grated parmesan cheese: Adds a savory, cheesy element that ties the dish together.

Putting Together Roasted Broccoli and Cauliflower

Creating Roasted Broccoli and Cauliflower is a breeze, and I love how quickly it comes together! Just follow these simple steps to achieve crispy, flavorful vegetable perfection. Trust me, once you try it, you’ll want to make it over and over again.

First things first, preheat your oven to 450°F. This high temperature is crucial for roasting as it helps to develop that irresistible crispiness. While the oven is heating, set out a large rimmed baking sheet. Using a rimmed sheet ensures that any oil or seasoning stays put, making for easier cleanup.
Next, chop the fresh broccoli and cauliflower into bite-sized florets, aiming for pieces that are approximately 1 ½ inches across. This size ensures even cooking and makes them easy to eat. I love the vibrant colors of these veggies!
Once your veggies are chopped, arrange the broccoli and cauliflower florets on the baking sheet. Drizzle them generously with olive oil. Don’t be shy here; the oil helps to achieve that golden-brown finish!

Give the florets a good toss to coat them evenly in the olive oil. This step is key; you want every piece to benefit from the oil and seasoning. Once coated, spread them out in an even layer across the sheet. Overcrowding can lead to steaming, so make sure they have some space.
Now it’s time to sprinkle the lemon pepper seasoning generously over the broccoli and cauliflower florets. This seasoning adds a zesty flavor punch that enhances the dish. Don’t skimp here; it’s what makes these veggies truly sing!
Roast in the preheated oven for about 10 minutes. Keep an eye on them! You want them tender yet slightly crisp. After the first 10 minutes, carefully turn the florets using tongs. This ensures even roasting.

Once turned, sprinkle the tops with parmesan cheese. The cheese will melt and crisp up nicely, adding a delicious layer of flavor. Bake for another 3 to 5 minutes, or until the edges are crispy and the cheese is lightly golden. The aroma will fill your kitchen!
Finally, once they’re done, remove the baking sheet from the oven and serve warm. I love to enjoy them right off the sheet, but they’re also fantastic as a side to any meal!

Things Worth Knowing

Roasting Temperature: Roasting vegetables at high heat helps to caramelize their natural sugars, enhancing the flavor.
Even Sizing: Try to cut your florets roughly the same size for uniform cooking.

Seasoning: Feel free to experiment with different seasonings like garlic powder or a sprinkle of chili flakes for added flavor.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.

Substitutions and Tips

Here are some tips and suggestions to make your Roasted Broccoli and Cauliflower experience even better. Whether you’re looking for storage advice or serving ideas, I’ve got you covered!

Storage: Store leftovers in an airtight container in the fridge. They’ll last for up to 3 to 4 days, though they may lose some crispiness.
Freezing: You can freeze cooked broccoli and cauliflower, but they will lose some texture. Make sure to cool them completely before freezing.
Pairing: This dish pairs beautifully with grilled chicken, fish, or even a hearty grain like quinoa for a balanced meal.

Variations: Feel free to add other vegetables like carrots or bell peppers for added color and nutrition.
Cheese Options: Instead of parmesan cheese, try feta or a sprinkle of nutritional yeast for a different flavor profile.

Best Served With

When it comes to serving Roasted Broccoli and Cauliflower, the possibilities are endless! Here are some ideas to elevate your meal:

As a Side Dish: Serve alongside grilled meats or fish for a balanced plate that’s visually appealing and nutritious.
In a Grain Bowl: Toss the roasted veggies over a bed of quinoa or brown rice for a hearty lunch or dinner.
With Dips: Enjoy as a snack with hummus or your favorite dip for a healthy treat.

During the Holidays: This dish is a great addition to holiday meals, adding color and nutrients to your table.
Seasonal Pairings: Pair with seasonal grains or proteins, adapting to whatever is fresh at the market.

FAQ

While fresh broccoli and cauliflower yield the best results in terms of texture and flavor, you can use frozen ones in a pinch. However, be aware that frozen vegetables may release excess moisture, resulting in a less crispy final product. If you must use frozen, be sure to thaw them completely and pat them dry before roasting to achieve better results.

You can pair Roasted Broccoli and Cauliflower with a variety of main dishes! They go well with grilled chicken, fish, or even plant-based proteins like tofu. This dish also makes a great addition to grain bowls or salads, adding a pop of color and nutrition. Don’t hesitate to get creative and mix them into pasta dishes or serve alongside a hearty grain like quinoa!

Leftover Roasted Broccoli and Cauliflower can be stored in an airtight container in the refrigerator for up to 3 to 4 days. However, for the best texture, it’s recommended to reheat them in the oven or an air fryer to regain that crispiness. Avoid reheating in the microwave, as it can make them soggy. Enjoy them as a snack, in salads, or as part of your next meal!

Absolutely! One of the great things about Roasted Broccoli and Cauliflower is its versatility. You can easily add other vegetables like carrots, bell peppers, or even Brussels sprouts. Just keep in mind that different vegetables may require slight adjustments in cooking time, so be sure to check for tenderness and crispness as you roast.

Conclusion

In summary, Roasted Broccoli and Cauliflower is a delightful dish that brings vibrant flavors and textures to the table. It’s not just a side dish; it’s a versatile option that can elevate any meal. I encourage you to give this recipe a try and enjoy the deliciousness it brings. You won’t be disappointed!

Roasted Broccoli and Cauliflower

The ultimate comfort food, Roasted Broccoli and Cauliflower is crisp, warm, and full of flavor. This easy weeknight dinner is bursting with nutrients and is sure to become a family favorite. You’ll love how quickly it comes together!

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 180 kcal

Equipment

Baking Sheet
Chef's Knife
Oven
Grater

Ingredients

4 cups Broccoli florets
4 cups Cauliflower florets
2 tablespoons Olive oil
1 tablespoon Lemon pepper seasoning
3-4 tablespoons Grated parmesan cheese

Instructions

First things first, preheat your oven to 450°F. This high temperature is crucial for roasting as it helps to develop that irresistible crispiness. While the oven is heating, set out a large rimmed baking sheet. Using a rimmed sheet ensures that any oil or seasoning stays put, making for easier cleanup.

Next, chop the fresh broccoli and cauliflower into bite-sized florets, aiming for pieces that are approximately 1 ½ inches across. This size ensures even cooking and makes them easy to eat. I love the vibrant colors of these veggies!
Once your veggies are chopped, arrange the broccoli and cauliflower florets on the baking sheet. Drizzle them generously with olive oil. Don’t be shy here; the oil helps to achieve that golden-brown finish!
Give the florets a good toss to coat them evenly in the olive oil. This step is key; you want every piece to benefit from the oil and seasoning. Once coated, spread them out in an even layer across the sheet. Overcrowding can lead to steaming, so make sure they have some space.

Now it’s time to sprinkle the lemon pepper seasoning generously over the broccoli and cauliflower florets. This seasoning adds a zesty flavor punch that enhances the dish. Don’t skimp here; it’s what makes these veggies truly sing!
Roast in the preheated oven for about 10 minutes. Keep an eye on them! You want them tender yet slightly crisp. After the first 10 minutes, carefully turn the florets using tongs. This ensures even roasting.
Once turned, sprinkle the tops with parmesan cheese. The cheese will melt and crisp up nicely, adding a delicious layer of flavor. Bake for another 3 to 5 minutes, or until the edges are crispy and the cheese is lightly golden. The aroma will fill your kitchen!

Finally, once they’re done, remove the baking sheet from the oven and serve warm. I love to enjoy them right off the sheet, but they’re also fantastic as a side to any meal!

Notes

Storage: Store leftovers in an airtight container in the fridge. They’ll last for up to 3 to 4 days, though they may lose some crispiness.
Freezing: You can freeze cooked broccoli and cauliflower, but they will lose some texture. Make sure to cool them completely before freezing.

Pairing: This dish pairs beautifully with grilled chicken, fish, or even a hearty grain like quinoa for a balanced meal.
Variations: Feel free to add other vegetables like carrots or bell peppers for added color and nutrition.
Cheese Options: Instead of parmesan cheese, try feta or a sprinkle of nutritional yeast for a different flavor profile.