Roasted Broccoli and Cauliflower

There’s something magical about the combination of roasted vegetables, and this Roasted Broccoli and Cauliflower recipe is a testament to that. One weekend evening, I found myself with a bounty of fresh vegetables from the farmer’s market, and I was eager to transform them into something delightful. The vibrant colors of the broccoli and cauliflower caught my eye, and I just knew that roasting would bring out their natural sweetness. As I tossed them with olive oil and spices, the kitchen began to fill with an aroma that made my mouth water. It’s a simple dish, yet it holds the power to elevate any meal, making it a staple in my cooking repertoire.

Ingredient List for Roasted Broccoli and Cauliflower

When it comes to the ingredients for this Roasted Broccoli and Cauliflower, simplicity is key. Each component works harmoniously, allowing the natural flavors to shine. The star players here are the fresh broccoli and cauliflower, which provide not only a delightful crunch but also a rich source of nutrients. The olive oil adds a smooth texture and enhances the roasting process, while spices like curry powder and garlic add depth and complexity to the dish.

• Broccoli: 1 lb., trimmed and cut into bite-sized flowerets. A delightful green vegetable that’s both nutritious and versatile, adding a fresh flavor to the dish.
• Cauliflower: 1 lb., trimmed and cut into bite-sized flowerets. This creamy, white vegetable complements the broccoli perfectly, providing a satisfying texture.
• Red onion: 1 small, peeled and cut into slivers (optional). Adds a touch of sweetness and color to the mix.
• Olive oil: 3 T. Essential for roasting, it helps to caramelize the vegetables and brings out their flavor.
• Minced garlic: 1 T. Using garlic elevates the taste, imparting an aromatic quality that’s hard to resist.
• Curry powder: 1 T. A flavorful addition that enhances the roasted vegetables with a hint of warmth and spice.
• Salt: To taste. Essential in bringing out the flavors of the vegetables.
• Limes: 2 cut, to pass at the table (optional). A refreshing touch that brightens up the dish.

Directions for Roasted Broccoli and Cauliflower

Cooking this Roasted Broccoli and Cauliflower is an enjoyable journey that fills your home with delicious aromas. Follow these steps to create a beautiful dish that will impress everyone at the table. Let’s get started!

1. Preheat the oven to 325F/170C. This is the first step for achieving perfectly roasted vegetables.

2. Spray a large baking sheet with non-stick spray. This will prevent the vegetables from sticking and help them crisp up nicely.

3. Trim the broccoli and cauliflower by cutting them into bite-sized flowerets. Don’t forget to reserve the stems for another use—they are delicious in soups or stir-fries!

4. Peel the red onion and cut it into slivers. If you prefer a milder flavor, you can soak the slivers in cold water for a few minutes.

5. Put the vegetables into a large plastic bowl and drizzle them with the olive oil. This step ensures that every piece is coated and ready to roast.

6. Sprinkle over the minced garlic, curry powder, and salt. Toss the vegetables well until they’re all coated with the flavorful oil and seasonings.

7. Spread the vegetables out on the baking sheet. If you find the pan crowded, feel free to use two sheets to ensure even roasting.

8. Roast the vegetables for about one hour, turning them every 20 to 25 minutes. This allows for even browning and caramelization.

9. Start checking after about an hour. You’ll know they’re done when they’re tender and have a nice golden color. I usually take them out when they still have a bit of bite left.

10. Serve the Roasted Broccoli and Cauliflower hot, with a piece of lime to squeeze on at the table if desired. The lime adds a zesty finish that brightens the dish.

Variations to Try

This Roasted Broccoli and Cauliflower recipe lends itself well to variations. Here are some ideas to mix things up and keep it exciting:

• Spice it Up: Use different spices like cumin or smoked paprika for a unique flavor twist.
• Add Cheese: Sprinkle some grated parmesan cheese on top during the last few minutes of roasting for a cheesy finish.
• Nutty Crunch: Toss in some chopped nuts, like almonds or walnuts, for added texture and flavor.
• Herb Infusion: Mix in fresh herbs like rosemary or thyme for a fresh herbal note.
• Sweet Touch: Add some diced sweet potatoes or carrots to the mix for a sweet contrast.
• Vegan Delight: Make sure all ingredients are plant-based for a delicious vegan option.
• Serve Cold: This dish is also great served cold in salads.

What Goes Well With This Roasted Broccoli and Cauliflower

• Grilled Chicken: This dish pairs perfectly with grilled chicken for a balanced meal.
• Quinoa Salad: Serve it alongside a refreshing quinoa salad for a light, nutritious lunch.
• Pasta Dishes: It complements a variety of pasta dishes, especially those with a light sauce.
• Wraps: Add it to wraps for an easy and delicious lunch option.
• Seasonal Pairings: In fall, it goes well with roasted turkey or pumpkin dishes.
• Meal Prep: This dish stores well in the fridge and can be reheated for quick meals during the week.

FAQ

Conclusion

The Roasted Broccoli and Cauliflower recipe shines with its simplicity and deliciousness. It’s a dish that not only nourishes but also brings comfort to any table. I encourage you to give it a try and add your own twist. It might just become a favorite in your home!

Roasted Broccoli and Cauliflower

This Roasted Broccoli and Cauliflower recipe is the ultimate comfort food for your table. Each bite is a blend of crunchy texture and rich flavor, making it an easy weeknight dinner or a stunning side dish for gatherings. The roasting brings out the sweetness of the vegetables, making it a dish you’ll want to make again and again!

Print Recipe Pin Recipe

Course Side Dishes

Cuisine American

Servings 4 servings

Calories 150 kcal

Equipment

• Oven
• Peeler
• Baking Sheet

Ingredients

  

• 1 lb. Broccoli trimmed and cut into bite-sized flowerets
• 1 lb. Cauliflower trimmed and cut into bite-sized flowerets
• 1 small Red onion peeled, cut in half lengthwise, then cut into slivers (optional)
• 3 T Olive oil
• 1 T Minced garlic (we used minced garlic from a jar)
• 1 T Curry powder of your choice
• to taste Salt
• 2 cut Limes to pass at the table (optional)

Instructions

 

• Preheat the oven to 325F/170C.
• Spray a large baking sheet with non-stick spray.
• Trim broccoli and cauliflower, cutting into bite-sized flowerets and reserving the stems for another use if desired.
• Peel the onion and cut into slivers.
• Put the vegetables into a large plastic bowl and drizzle with the olive oil.
• Then sprinkle over the minced garlic, curry powder, and salt, and toss vegetables until they’re all coated with oil and seasonings.
• Spread out on baking sheet. (Mine was a bit crowded; use two baking sheets if needed.)
• Roast vegetables for an hour, or slightly longer, turning them every 20-25 minutes.
• I would start checking after about an hour and remove from the oven when they’ve reached your preferred level of doneness. We cooked them an hour and ten minutes, for broccoli and cauliflower that still had a tiny bit of bite left.
• Serve Roasted Broccoli and Cauliflower hot, with piece of lime to squeeze on at the table if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze roasted vegetables, but they may lose some texture.
• Pairing: Serve with grilled chicken or in a hearty grain bowl.
• Serving: This dish is perfect for family dinners or meal prep.
• Variations: Feel free to experiment with different spices or add cheese for a rich flavor.

Keyword cauliflower recipes, easy roasted broccoli, healthy vegetable side dish, roasted vegetables recipe

Previous PostMarshmallow Cream Fudge

Next Post Broccoli Cheddar Soup

Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.