Roasted Broccoli and Cauliflower Recipe
This simple sheet pan dish featuring roasted broccoli and cauliflower is enhanced with Parmesan cheese, breadcrumbs, and garlic, making it both fast to prepare and incredibly tasty!
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Ingredients
- 3/4 pound broccoli florets
- 3/4 teaspoon kosher salt
- 2 1/2 tablespoons seasoned breadcrumbs
- 2 1/2 tablespoons grated parmesan cheese
- 4 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 3/4 pound cauliflower florets
Equipment Needed
- sheet pan
Instructions
- 1
Begin by setting your oven temperature to 400°F and position the rack in the middle. Lightly coat a baking sheet with cooking spray.
- 2
In a mixing bowl, combine the broccoli and cauliflower florets. Drizzle them with olive oil and add minced garlic, salt, black pepper, breadcrumbs, and half of the grated parmesan cheese. Toss everything together thoroughly to ensure even coverage.
- 3
Transfer the vegetable mixture to the prepared baking sheet, spreading it out in a single layer. Roast in the preheated oven for approximately 20 to 30 minutes, or until the vegetables are tender with a slight crispness and the edges are nicely browned, making sure to stir them halfway through the cooking time.
- 4
Once the vegetables are finished roasting and exhibit a golden-brown edge, take them out of the oven and sprinkle the remaining parmesan cheese on top. Serve while hot for the best flavor.