Roasted Broccoli and Cauliflower {Tasty Tuesdays}

This easy Roasted Broccoli and Cauliflower recipe is a great way to serve vegetables with a crunchy, flavorful texture that kids love!

 

My kids have heard the tales of how we ate vegetables in the Midwest in the 1970's and '80s. Everything was boiled to death, with no color or texture, let alone flavor. It wasn't until I moved to California in college that I knew they could be any different. We love trying different methods of cooking vegetables with the kids now. Our go-to easy recipe is to toss vegetables in olive oil and garlic, spread them on a baking sheet and sprinkle with salt and pepper. Very simple, but it gives vegetables of all kinds a great texture and brings out their natural flavor. With broccoli and cauliflower, it's as easy as cutting up a fresh head of each into similarly-sized florets and roasting for 20 minutes.

Roasted Broccoli and Cauliflower

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Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 head fresh broccoli
• 1 head fresh cauliflower
• 2-3 Tbsp olive oil
• 2-3 tsp minced garlic
• salt and pepper

Instructions

Preheat oven to 425 degrees.

Wash and cut each head into similar-sized florets

In a bowl, combine vegetables, garlic and olive oil. Toss to coat.

Lay vegetables on baking sheet in single layer. Sprinkle with salt and pepper.

Roast for 20-25 minutes, stirring occasionally.

Easy peasy. If you want to get fancy, you can finish your roasted broccoli and cauliflower with a drizzle of balsamic vinaigrette and feta, like my Balsamic Roasted Asparagus. Or if you prefer a spicy kick, sprinkle some red pepper flakes along with the salt and pepper.

 

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