Description
This delicious roasted broccoli and cauliflower recipe offers a healthy and flavorful side dish perfect for any meal. Tossed with olive oil, garlic, and seasoned with Parmesan cheese, lemon juice, and a hint of crushed red pepper flakes, these vegetables become golden and tender with a satisfying crunch. Easy to prepare and packed with nutrients, it’s a vibrant addition to your dinner table.
Ingredients
Scale
Vegetables
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
Seasonings & Extras
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Toss Vegetables: In a large bowl, combine the broccoli and cauliflower florets with olive oil, minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange & Roast: Spread the coated florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the vegetables turn golden and become tender.
- Add Finishing Touches: Remove the baking sheet from the oven. Drizzle the roasted vegetables with lemon juice, then sprinkle the grated Parmesan cheese and crushed red pepper flakes over the top.
- Toss & Serve: Gently toss the vegetables to distribute the flavorings and serve warm as a delicious side dish.
Notes
- Add a sprinkle of smoked paprika before roasting for a deeper, smoky flavor.
- For a bright, herb-forward twist, toss the roasted vegetables with a tablespoon of pesto just before serving.
