Roasted Broccoli and Cauliflower Recipe

This Roasted Broccoli and Cauliflower Recipe is a flavor-packed, healthy side dish that's easy to make and visually stunning!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

1.5 pounds broccoli and cauliflower florets Fresh florets are best for a crisp texture.
3 tablespoons olive oil Provides a rich flavor and helps with roasting.
2 cloves garlic thinly sliced
0.5 teaspoon crushed red pepper flakes Adds a hint of heat; adjust to taste.
Kosher salt Enhances all the flavors in the dish.
0.5 teaspoon lemon zest Brightens the dish with a citrusy note.
2 teaspoons lemon juice plus more to taste
3 tablespoons grated Parmesan A savory finishing touch.
Chopped Italian parsley for sprinkling

Instructions

Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfect roast.
Wash and dry the broccoli and cauliflower florets. Make sure they are cut into similar sizes to ensure even cooking.
In a large mixing bowl, combine the broccoli and cauliflower florets with olive oil, sliced garlic, crushed red pepper flakes, and kosher salt. Toss well to ensure every piece is coated.
Spread the seasoned florets evenly on the baking sheet. Make sure they’re not overcrowded; this helps them roast instead of steam. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
Once the vegetables are done roasting, remove them from the oven. Immediately sprinkle the lemon zest and lemon juice over the hot veggies, followed by the grated Parmesan. Toss gently to combine.
Transfer the roasted broccoli and cauliflower to a serving dish and sprinkle with chopped Italian parsley. Taste and adjust the seasoning with additional lemon juice or salt if desired. Serve warm and enjoy the explosion of flavors!