Oven Roasted Broccoli and Cauliflower

Getting enough vegetables into my diet has posed to be a real challenge! I love easy recipes like this one that remind me just how easy and delicious making vegetables can be.

The health benefits of broccoli and cauliflower are more than enough to get me to eat this dish. The caramelized texture and flavor of the vegetables after being roasted is just a bonus!

Whether you’re trying to sneak a few more greens into your kids’ diet or your own, these roasted vegetables will quickly become your go-to!

The trick to perfectly roasted vegetables

Roasting your vegetables seems easy enough right? Here are a few tricks to making sure your vegetables come out perfect every time.

1. Large Pan – Roasting your vegetables on a large pan is always the best option. We love using these baking sheets, giving the vegetables plenty of room to caramelize and roast.
2. Oil – You can use coconut oil, vegetable oil, avocado oil, or whatever else you’d like. Make sure to oil your vegetables generously, coating each one.
3. High Oven Temperature – The key to roasting is a high temperature. For some vegetables it’ll be much higher, but for this roasted broccoli and cauliflower, keeping your temperature at 425 is perfect. This will help get the moisture out fast, as opposed to steaming where moisture is trapped. Giving it those delicious crunchy edges.

Fresh Garlic to Garlic substitution Conversion

Don’t have fresh garlic on hand? Don’t fret! Here are a few conversions that can help you out in a pinch.

• 1 garlic clove = 1/2 teaspoon garlic flakes
• 1 garlic clove = 1/8 teaspoon garlic powder
• 1 garlic clove = 1/2 teaspoon garlic salt

Roasted Vegetable Recipes

This recipe works great for roasting all kinds of vegetables. Here are a few of our favorite vegetables to roast:

Brussels Sprouts:

Remove the stems and yellow leaves and place brussels sprouts on the pan like directions state below.

You’ll need to increase the roasting time to 25-30 minutes, or until you can easily stab through the brussels with a fork.

Make sure to check out our FAVORITE BRUSSELS SPROUTS RECIPE.

Sweet Potatoes:

These will also have to roast a little longer, but sweet potatoes or squash can be easily roasted too!

Here is one of our favorite ROASTED SQUASH RECIPES.

Carrots:

You can actually throw carrots right on the pan with your broccoli and cauliflower. Sprinkle them with a little cheddar cheese at the end for a delicious side dish.

Here is one of our favorite ROASTED CARROT RECIPES.

Red or Yellow Potatoes:

Roasting your potatoes is a great way to keep them from getting to mushy and keeping them crisp.

We love these GARLIC ROASTED POTATOES.

Related Recipe: Can’t get enough broccoli? You’ll love our Broccoli Salad!

Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

MORE ROASTED VEGETABLES

There really is no better way to cook your vegetables than to roast them to perfection! Here are even MORE of our favorite roasted vegetable recipes:

• Oven Roasted Vegetables
• Italian Roasted Vegetable Medley
• Roasted Balsamic Mushrooms and Vegetables
• Roasted Brussels Sprouts and Squash
• Oven Roasted Broccoli Steaks

Oven Roasted Broccoli and Cauliflower Recipe

These oven roasted veggies are full of flavor!

ServingServing: 8

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

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Ingredients

• ▢ 4 cups fresh broccoli florets
• ▢ 4 cups fresh cauliflower florets
• ▢ 2 Tablespoons olive oil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 2 teaspoons minced garlic

Equipment

• Mixing Bowl (Large)
• Sheet Pan (Quarter)

Instructions

1. Preheat oven to 425 degrees F.
2. Place broccoli and cauliflower florets in a large bowl. Pour olive oil over vegetables and toss until evenly coated.
3. Add salt, pepper and minced garlic and mix until evenly distributed.
4. Spread vegetables onto a baking sheet sprayed with nonstick cooking spray.
5. Cook in oven for 15-20 minutes, or until vegetables are slightly brown and tender.

Notes

Garlic Substitutes

• 1 garlic clove = 1/2 teaspoon garlic flakes
• 1 garlic clove = 1/8 teaspoon garlic powder
• 1 garlic clove = 1/2 teaspoon garlic salt

Nutrition

Calories: 60 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Sodium: 176 mg · Potassium: 297 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 284 IU · Vitamin C: 65 mg · Calcium: 34 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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