Roasted Broccoli and Cauliflower
Discover our quick and easy recipe for Roasted Broccoli and Cauliflower, a healthy Mediterranean Diet side dish. Ideal for home chefs seeking consistent, delicious results.
Servings: 4
Calories: 104kcal
Equipment
Ingredients
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 tbsp extra virgin olive oil
- 1/4 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the florets with olive oil, mixing with your hands to ensure all surfaces are coated.
- Arrange the vegetables on the lined baking sheet. Avoid overcrowding the sheet or your vegetables will become soggy - use two sheets if necessary. Sprinkle with salt and pepper.
- Bake 20 minutes until vegetables are slightly charred and tender.
- Note that you can stir the florets mid-way through cooking, but it is not mandatory. Letting them roast undisturbed will create beautiful results for minimal hassle.
Notes
- Properly cutting the broccoli and cauliflower is key to ensuring they are cooked evenly. Read the full post above for a quick guide to help you achieve the best result consistently.
- Avoid overcrowding the sheet or your vegetables will become soggy; if necessary, spread them over two sheets.
- Whether or not you choose to stir the vegetables mid-way through cooking is up to you. My personal preference is to let them roast undisturbed.
- Store the cooled-down leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-5 days.
Nutrition
Calories: 104kcal | Total Carbohydrate: 8g | Protein: 3g | Total Fat: 7g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 441mg | Dietary Fiber: 3g | Total Sugars: 3g | Vitamin A: 426IU | Vitamin C: 97mg | Calcium: 49mg | Iron: 1mg | Includes Added Sugar: 0g