Crispy Roasted Broccoli and Cauliflower

A spoon scooping roasted broccoli and cauliflower off the pan.

Crispy Roasted Broccoli and Cauliflower

This simple side dish tastes great with chicken, salmon and more!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 114kcal

Author Spoonful of Flavor

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 ground black pepper
4 cloves garlic minced
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice
1 lemon sliced
1/4 cup grated Parmesan cheese (optional)

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

Nutritional information does not include optional Parmesan cheese. Adding the parmesan cheese would alter the nutritional facts.

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to four days. Vegetables can be reheated in the oven, on the stovetop, or in the microwave.

Freezing: These roasted veggies can be frozen by placing them in a freezer-safe bag or container and storing them for up to six months. When ready to eat, let them thaw completely in the fridge and reheat in the oven or microwave.

Nutrition