Easy Roasted Broccoli and Cauliflower
This easy recipe shows you how to roast cauliflower and broccoli so they're perfectly tender and delicious. Add a sprinkle of lemon pepper seasoning and parmesan for a satisfying veggie side dish!
Servings: 6 - 8 servings
Calories: 92kcal
Equipment
- 1 large rimmed baking sheet
Ingredients
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower florets
- 2 tablespoons olive oil
- 1 tablespoons lemon pepper seasoning
- 3-4 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 450°F. Set out a large rimmed baking sheet.
- Chop the fresh broccoli and cauliflower into bite-sized florets, approximately 1 ½ inches across.
- Place the broccoli and cauliflower florets on the baking sheet. Drizzle with olive oil. Toss the florets to coat them in oil. Then spread them in an even layer across the baking sheet.
- Sprinkle lemon pepper liberally over the broccoli and cauliflower florets. Roast for 10 minutes. Then turn the cauliflower and broccoli florets over sprinkle the tops with Parmesan cheese
- Roast again for 3-5 minutes, until the edges are crispy and the Parmesan cheese is lightly golden. Serve warm.
Video
Notes
Roasted broccoli and cauliflower will keep well for up to 3 or 4 days in the fridge... However, the florets will get soft and not have the same crispy goodness around the edges.
Nutrition
Serving: 1cup | Calories: 92kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 409mg | Fiber: 3g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 86mg | Calcium: 70mg | Iron: 1mg