Roasted Broccoli And Cauliflower

Name: Roasted Broccoli And Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 head of broccoli, cut into florets; 1 head of cauliflower, cut into florets; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder (optional); 2 tablespoons grated Parmesan cheese (optional)

Highlighted under: Healthy Home Meals

I absolutely love how simple yet delicious roasted broccoli and cauliflower can be. The way the heat transforms the vegetables brings out their natural sweetness while also adding a lovely, crispy texture. Whenever I make this dish, it’s always a hit at the dinner table, and it pairs wonderfully with just about any main course. Plus, it’s a great way to sneak some extra veggies into our meals. With just a few minutes of prep and roasting time, this side dish has become a favorite in our home.

Created by

Harriet Mason

Last updated on 2026-02-08T01:52:35.928Z

When I first tried roasting broccoli and cauliflower, I was amazed at how much flavor emerged from the simplest of techniques. Tossing the veggies in olive oil, salt, and pepper before roasting not only enhances their taste but also helps achieve that beautiful caramelization that makes each bite so satisfying. I always make sure to give them enough space on the baking sheet to ensure an even roast, because nobody likes soggy vegetables!

One tip I’ve picked up over the years is to experiment with different spices and garnishes. Sometimes I sprinkle on some garlic powder or red pepper flakes for a bit of a kick, while other times I’ll finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese. It’s a versatile dish that keeps getting better every time I make it!

Why You Will Love This Recipe
Deliciously crispy and caramelized edges
Nutritious and colorful, perfect for any meal
Quick and easy preparation with minimal ingredients

Key Techniques for Perfect Roasting

Achieving that perfect roasted texture comes down to a few key techniques. First, preheating your oven to 425°F (220°C) is crucial; it ensures the vegetables start cooking immediately upon being placed in the oven. This high temperature will help caramelize the natural sugars in the broccoli and cauliflower, giving them those delightful crispy edges. Make sure to arrange the florets in a single layer, as overcrowding will result in steaming rather than roasting.

Another important aspect is tossing the vegetables thoroughly with olive oil and seasoning. The oil acts as a conductor for heat and flavor, allowing the spices to adhere better to the surface. I find that using my hands to mix the vegetables ensures every piece is well-coated. If you want extra flavor, try using flavored oils like garlic-infused or chili oil instead of plain olive oil.

Suggestions for Customization

This roasted broccoli and cauliflower recipe serves as a superb base for customization. You can easily add other vegetables like carrots, Brussels sprouts, or bell peppers to the mix. Just be mindful that different vegetables may require slight adjustments in cooking time; for instance, denser veggies like carrots could need an extra 5-10 minutes in the oven. You can also experiment with various seasonings, such as smoked paprika or Italian herbs, to tailor the flavor to your preferences.

If you’re looking for added protein, consider blending in some chickpeas or kidney beans before roasting. They add a nice textural contrast and make the dish more filling. For a zestier finish, a squeeze of fresh lemon juice after roasting can elevate the flavors wonderfully, providing a refreshing balance to the richness of the caramelized vegetables.

Ingredients

Gather the following ingredients for a delightful roasted vegetable dish:

Ingredients

1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
2 tablespoons grated Parmesan cheese (optional)

Your vegetables are ready for roasting!

Instructions

Follow these simple steps to achieve perfectly roasted broccoli and cauliflower:

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine the broccoli and cauliflower florets. Add olive oil, salt, pepper, and garlic powder if using. Toss well to ensure the vegetables are evenly coated.

Arrange on Baking Sheet

Spread the coated vegetables in a single layer on a baking sheet. Make sure they are not overcrowded to allow for even roasting.

Roast in the Oven

Roast in the preheated oven for about 20 minutes, or until the veggies are tender and have crispy edges. Stir halfway through cooking for even browning.

Finish and Serve

Optional: Sprinkle with grated Parmesan cheese before serving and enjoy your delicious roasted broccoli and cauliflower!

Serve hot as a side dish and enjoy!

Pro Tips

Feel free to customize the spices according to your taste preference. Adding a squeeze of lemon juice just before serving can brighten the flavors significantly.

Storage and Make-Ahead Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheating them in a hot skillet with a drizzle of olive oil will help to regain some of that crispy texture lost during storage. Alternatively, you can microwave them for about 30-60 seconds; just be aware that they won’t have the same crisp finish.

For those who love meal prepping, you can wash and cut the broccoli and cauliflower florets ahead of time. Store them in a sealed container in the fridge for up to two days before roasting. This makes it easy to whip up this delicious side dish in less than 30 minutes on a busy weeknight.

Troubleshooting Common Issues

One common hiccup when roasting vegetables is ending up with soggy florets instead of crispy ones. This often happens due to excess moisture on the vegetables. Make sure to thoroughly dry the florets after washing them. A salad spinner can work wonderfully for this purpose, ensuring you're left with dry, ready-to-roast veggies.

If your vegetables are browning too quickly in the oven, it may be worth checking your oven temperature using an oven thermometer. Homemade ovens can sometimes be off by significant margins. Lower the temperature to 400°F (200°C) and extend the roasting time if you notice excessive charring or uneven cooking.

Questions About Recipes

→ Can I use frozen broccoli and cauliflower?

Yes, you can use frozen vegetables, but the roasting time may vary. Make sure to thaw and drain them before roasting.

→ What can I serve this dish with?

Roasted broccoli and cauliflower pair well with grilled chicken, fish, or even as a topping for pasta.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I add more vegetables?

Absolutely! You can combine other vegetables like carrots, bell peppers, or Brussels sprouts for added flavor and nutrition.