Perfectly Roasted Broccoli and Cauliflower
Crispy, golden edges with tender centers—this easy roasted broccoli and cauliflower recipe is your go-to healthy side dish for any occasion.
Ingredients
- 1 medium head broccoli cut into florets
- 1 medium head cauliflower cut into florets
- 3 tablespoons olive oil extra virgin preferred
- 1 teaspoon garlic powder or minced fresh garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika optional
- ½ teaspoon black pepper freshly ground
- ½ teaspoon salt adjust to taste
- ¼ teaspoon red chili flakes optional
- 1 tablespoon lemon juice optional, for brightness
- 2 tablespoons Parmesan cheese grated (optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and position the rack in the center.
- Prep Vegetables: Wash and dry broccoli and cauliflower thoroughly. Cut into evenly sized florets (about 1½ inches). Pat completely dry.
- Season: In a large mixing bowl, toss the florets with olive oil. Add garlic powder, onion powder, smoked paprika (if using), black pepper, salt, and chili flakes. Mix well to coat evenly.
- Arrange: Line a large baking sheet with parchment paper. Spread the vegetables in a single layer, ensuring they are not crowded (use two sheets if needed).
- Roast: Roast for 20–25 minutes, flipping halfway through. Veggies should be golden brown and slightly crispy on the edges.
- Finish: Remove from oven. Drizzle with lemon juice and sprinkle with Parmesan while hot, if using.
Notes
Frozen Veggies: Thaw and dry completely; increase cooking time by 5–10 minutes if needed. Crispy Tip: Do not overcrowd the pan and ensure veggies are dry before roasting. Storage: Refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven for 5–7 minutes. Variations: Mediterranean: Add oregano, top with feta Asian-Inspired: Use sesame oil, garnish with sesame seeds Buffalo Style: Toss with buffalo sauce post-roast Cheesy: Add shredded cheddar in final 5 minutes Herbaceous: Add fresh rosemary or thyme during roasting
