Crispy Roasted Broccoli and Cauliflower
User Reviews
5
Crispy Roasted Broccoli and Cauliflower
Description
Crispy Roasted Broccoli and Cauliflower begins by cutting fresh broccoli and cauliflower into florets. They are coated in extra virgin olive oil seasoned with kosher salt, ground black pepper, minced garlic, Italian seasoning, red pepper flakes, and fresh lemon juice. Spreading the vegetables in a single layer on a baking sheet and roasting at 425°F allows them to become fork-tender with browned, crispy edges. Thin lemon slices can be added for aroma, and a sprinkle of grated Parmesan cheese lends a savory richness if desired.
The roasting technique highlights the vegetables’ natural sweetness and texture, balancing crispness with tenderness. The lemon and red pepper flakes add brightness and a subtle kick, making the dish flavorful but not overpowering. It serves well as a side to a range of main courses.
Leftovers keep well refrigerated for up to four days and can be reheated in various ways. These vegetables also freeze well for up to six months if properly stored. Parmesan cheese is optional and alters nutritional content.
Ingredients
- 1 head broccoli cut into florets
- 1 head cauliflower cut into florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice freshly squeezed
- 1 lemon sliced
- 1/4 cup Parmesan Cheese optional, grated
Instructions
- Preheat the oven to 425 degrees F. Combine broccoli and cauliflower in a large bowl.
- In a small bowl, stir together olive oil, salt and pepper, minced garlic, Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.
- Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.
- Cook in a preheated oven for 15 to 20 minutes, until veggies are fork-tender and begin to brown on the edges. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Leftover veggies can be reheated in the oven, on the stovetop, or microwave.
- These roasted vegetables freeze well for up to 6 months; thaw in the fridge before reheating.
- Adding Parmesan cheese changes the nutritional profile and is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 11.3g | 4% |
| Protein | 4.5g | 9% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0mg | 0% |
| Sodium | 216.7mg | 9% |
| Potassium | 613.3mg | 13% |
| Fiber | 5.2g | 21% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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