I’ve written about roasting vegetables before, and people are always intrigued. I’m convinced that half the reason people think they don’t like vegetables is because they’ve never tried them roasted. I was never much of a veggie lover until I discovered this tried and true cooking method. Even my kids usually eat their veggies when they’re cooked this way.
And the best part? It’s so easy, it hardly requires a recipe.
Broccoli and cauliflower go well together, and they look pretty together too.
First you cut up your broccoli into bite sized pieces (I toss the stems, but that’s up to you) and toss them onto a baking tray.
Then you take your cauliflower. If you’re unfamiliar, this is what it looks like.
Just break it apart, much like you do a head of broccoli, and cut into bite sized pieces. Add them to your pan.
Drizzle it with olive oil (I don’t measure, I just drizzle generously — about 2 or 3 tablespoons) and then sprinkle with salt and pepper to taste. You can use a coarser grind if you wish. Then pop it into a preheated 425-degree oven.
That’s IT! Let it roast for 15-20 minutes, or until it’s lightly browned.
You can give it a shake-shake after about 10 minutes, but I don’t bother to make sure they are all turned evenly.
Sometimes I sprinkle it with grated Parmesan, but more often I serve it as is.
- 1 large head of broccoli
- 1 small head of cauliflower
- olive oil (2 – 3 Tablespoons)
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Cut broccoli and cauliflower into bite-sized pieces.
- Lay them out on a large rimmed stainless steel baking sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Toss until well coated with oil, salt and pepper.
- Spread them evenly on the pan.
- Bake at 425 for 15-20 minutes or until lightly browned.
- Serve immediately.