Roasted Broccoli and Cauliflower
When I need a fast and easy vegetable side dish my family will love, I make this Roasted Broccoli and Cauliflower recipe. The garlic, parmesan cheese, and breadcrumbs add so much flavor to the veggies, and I always have these ingredients on hand. This dish is easy, and it goes with anything, like pork chops, air fryer chicken cutlets, fish florentine and more. If you want something even simpler, you may also like this roasted cauliflower or roasted broccoli recipe. For more roasted vegetables, try these Roasted Carrots with Feta, Roasted Mushrooms, and Roasted Brussels Sprouts and Butternut Squash.
Ingredients
Vegetables: You’ll need four heaping cups of broccoli and cauliflower florets. Garlic: Peel four large garlic cloves and thinly slice them. Oil: Drizzle extra virgin olive oil over the broccoli and cauliflower. Salt to season the veggies Breadcrumbs: Toss the florets with seasoned breadcrumbs. Parmesan: Sprinkle half of the grated Parmesan on the vegetables before baking and the other half once you remove the tray from the oven.
How to Roast Broccoli and Cauliflower
Variations
Vegetables: Feel free to use all cauliflower or all broccoli. You can also use this recipe with other veggies, like broccolini, carrots slice thin, or Brussels sprouts. Heat: Top with some red pepper flakes for a little spice. Breadcrumbs: If you don’t have seasoned breadcrumbs, season regular ones with onion powder, garlic powder, and dried herbs. Seasoning: Add other spices, like onion powder, everything bagel, or dried herbs, like parsley or oregano. Feeding more or less people? Double or halve the recipe, depending on how many people you’re serving. If you double the recipe, put the vegetables on two baking sheets so they’re not overcrowded.
What to Serve with Roasted Broccoli and Cauliflower
Meat: Salisbury Steak, Air Fryer Pork Chops, Garlic Roast Beef Poultry: Grilled Chicken Breasts, Turkey Meatloaf Seafood: Parmesan-Herb Salmon, Flounder Piccata, Spicy Shrimp Francese Starchy Sides: Crispy Roasted Baby Potatoes, Lentil Salad, Instant Pot Rice, Maple Roasted Butternut Squash, Baked Potato
How to Store Roasted Broccoli and Cauliflower
Roasted vegetables are best eaten hot after they’re done. However, you can save leftovers for up to four days in the refrigerator and reheat them in the microwave, air fryer, or oven until warm. Leftover cauliflower and broccoli would be good in a grain bowl with quinoa, farro, or brown rice and your favorite protein.
Savory: The vegetables develop a rich flavor when roasted with garlic and parmesan. Easy: Toss everything together and roast on a sheet pan. Quick: Once you prep the vegetables, it only takes a couple of minutes to season them before throwing them in the oven for 20 to 30 minutes. You can finish up the rest of your dinner while they cook. Healthy: Broccoli and cauliflower are packed with fiber and low in calories and carbs. They’re great sources of vitamin C, folate, and many other vitamins and minerals. Goes with Any Meal: Roasted cauliflower and broccoli are a classic side dish that works as a side for meat, pasta, soup, and more.
More Broccoli and Cauliflower Recipes You Will Love
Broccoli and Cauliflower Salad with Capers in Lemon Vinaigrette Roasted Broccoli Parmesan Whole Roasted Baby Cauliflower Roasted Cauliflower and Chickpeas with Minted Yogurt Sheet Pan Turkey Meatloaf and Broccoli
