Roasted Broccoli & Cauliflower

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This amazing roasted broccoli and cauliflower is perfect for busy families who want healthy, delicious vegetables on the table fast. The best part? Everything gets beautifully caramelized and tender in just 30 minutes with hardly any work from you!

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: No Added Sugar, Gut Healthy, Anti-Inflammatory, Mediterranean Diet, Low-Carb, Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 100 Calories, 7g Fat, 9g Carbs, 3g Protein.

Ingredients You’ll Need

Cauliflower florets: You’ll need 3 cups of 1-inch pieces, which is about half a large head. I love how cauliflower gets all golden and nutty when roasted!

Broccoli florets: Another 3 cups of 1-inch pieces gives you the perfect balance. Fresh broccoli works best, but frozen works too if that’s what you have.

Extra-virgin olive oil: Just 2 tablespoons helps everything get beautifully caramelized. Don’t skip this – it’s what makes the veggies so delicious!

Garlic: 4 cloves smashed with the flat side of your knife adds amazing flavor. Smashing releases all those yummy oils.

Dried Italian seasoning: 1 teaspoon brings all the herbs together perfectly. You can make your own or use store-bought.

Salt: Half a teaspoon enhances all the natural flavors. I use regular table salt, but sea salt works great too.

Ground pepper: A quarter teaspoon adds just the right amount of warmth. Fresh cracked is best if you have it!

Crushed red pepper: Another quarter teaspoon gives a tiny kick of heat. Leave this out if you don’t like spicy food.

How to Make Roasted Broccoli & Cauliflower

Step 1: Preheat your oven to 450°F. Get a large bowl and toss the cauliflower, broccoli, olive oil, smashed garlic, Italian seasoning, salt, pepper, and crushed red pepper together. Make sure everything gets coated really well – use your hands if you need to!

Step 2: Spread everything out in one even layer on a large rimmed baking sheet. Don’t crowd the veggies or they’ll steam instead of getting crispy. Use two pans if you need to!

Step 3: Roast for 20 to 25 minutes, stirring once halfway through. You’ll know they’re done when they’re tender and have some beautiful charred spots. The edges should look golden brown and smell amazing!

Easy and Quick Roasted Broccoli & Cauliflower Version

Want to make this even faster? Buy pre-cut florets from the store! You’ll need 6 cups total, so grab a couple bags from the produce section. You can even use the salad bar if your store has one. Just toss everything together and pop it in the oven – dinner is ready in no time!

Serving Ideas

This roasted veggie dish goes with just about everything! Serve it alongside grilled chicken, baked fish, or your favorite pasta. It’s also amazing over rice or quinoa for a complete vegetarian meal. I love adding a squeeze of fresh lemon juice right before serving.

Storage

Store leftovers in the fridge for up to 4 days in a covered container. To reheat, pop them back in a 400°F oven for 5-7 minutes until warmed through. You can also microwave them, but they won’t be quite as crispy.

Substitutions

No Italian seasoning? Mix together some dried basil, oregano, and thyme! You can swap the broccoli and cauliflower for Brussels sprouts or carrots – just keep the pieces about the same size. Don’t have crushed red pepper? A pinch of paprika works great too.

Pro Tips

• Size matters: Keep your florets about 1-inch so they cook evenly
• Don’t overcrowd: Use two pans if needed – crowded veggies get soggy
• High heat is key: That 450°F temperature gives you the perfect char
• Smash that garlic: Smashed cloves release more flavor than chopped
• One stir only: Too much stirring prevents good browning

FAQs

Can I use pre-cut florets?

You bet! Using pre-cut broccoli and cauliflower florets is a great time-saving idea. You can find them in the produce section of the grocery store or even the salad bar. You’ll need 6 cups in total for this recipe, so if buying bagged, check the label for package size.

Can I use other vegetables?

Sure! Broccoli and cauliflower will cook at roughly the same rate, but feel free to swap in other similar-size vegetables such as carrots and Brussels sprouts. Just keep the pieces about the same size so everything cooks evenly.

Can I make my own Italian seasoning?

Absolutely! To make Italian seasoning, combine 2 tablespoons dried oregano, 2 tablespoons dried basil, 2 tablespoons dried thyme, 1 tablespoon crushed dried sage and 1 teaspoon dried rosemary in a jar. Use 1 teaspoon for the recipe, then cover tightly and store the rest for next time.

I hope you love this simple roasted veggie recipe as much as my family does! Let me know how yours turns out – I always love hearing about your kitchen wins. Happy cooking, friends!

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