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!
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.