This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
Seasoned with garlic, parmesan, and herbs, this oven-roasted broccoli and cauliflower recipe is quick to prep and a delicious side dish for any occasion. This hassle-free veggie side is perfect for Christmas and Thanksgiving.
When it comes to side dishes, especially during the holidays, I want something tasty but also simple to prep, and that’s where this delicious recipe for roasted broccoli and cauliflower comes in!
Simply seasoned, it takes minutes to prep and is one yummy way to enjoy your veggies. They brown up wonderfully in the oven and are perfectly tender. The flavors are fresh, but not overpowering, so it’s perfect to serve with so many main courses.
Be sure to try my Roasted Broccoli and Carrots and Roasted Garlic Cauliflower too!
Why you will love this low-carb recipe!
- Easy to make: Just season the broccoli and cauliflower before roasting in the oven. This dish takes minutes to prep!
- Great for a crowd: This is a great everyday easy side dish, but it’s also easily doubled if you are feeding a crowd, making it perfect for Christmas and Thanksgiving.
- Healthier: This is one tasty way to get some veggies onto your plate. Loaded with vitamins, nutrients, and antioxidants, this is a great dish for a well-balanced diet.
Ingredients for roasted broccoli and cauliflower
- Cauliflower and broccoli: Use fresh for the best results. Break them into florets before tossing them with the seasonings and roasting.
- Oil: To help the veggies crisp up and brown. Olive, canola or vegetable will all work well.
- Garlic: Garlic adds a great flavor that isn’t too overpowering. In a pinch, you can use a little garlic powder instead.
- Parmesan: Use freshly grated parmesan for a cheesy bite. Make the dish vegetarian by using a rennet-free parm, or omit it for a vegan side dish.
- Seasonings and herbs: Italian herbs, salt, and pepper. You can also add chopped fresh parsley, and a drizzle of lemon juice.
How to roast broccoli and cauliflower
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, minced garlic, half of the parmesan cheese, and season with Italian herb seasoning, salt and ground black pepper. Toss again.
- Arrange the veggies in a single layer on the lined baking sheet pan, giving them plenty of room to breathe. Bake for 18-20 minutes, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
- Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
Can you make it ahead of time?
This baked broccoli and cauliflower recipe is best enjoyed as soon as it’s ready for the best flavor and texture. You can toss the veggies in the oil and seasonings the night before and leave them covered in the refrigerator till ready to cook. If you do have leftovers, they will keep well for around 3 to 4 days in the fridge and can be reheated at 350F for 10 minutes to warm through.
Can you use frozen broccoli and cauliflower?
I’ve found that fresh veggies are best used in this recipe, but you can use frozen if that’s what you have to hand. Don’t defrost them first, just toss them in the oil, garlic, parmesan, and herbs and add an extra couple of minutes to the cooking time.
What do you serve these roasted cauliflower and broccoli with?
These oven-roasted veggies are quick and easy enough to serve as part of an easy weeknight meal, but tasty enough to serve up at Thanksgiving and Christmas too. Try this roasted cauliflower and broccoli recipe with:
- Juicy Roasted Turkey Breast
- Baked Chicken Breasts
- Rosemary Peach Pork Tenderloin
- Sous Vide Steak
- Instant Pot Turkey Breast
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pat the broccoli and cauliflower dry after washing. If wet, they will steam rather than roast and be soft and mushy rather than crispy.
- Make sure that the florets are well coated with the oil so that they get crispy all over.
- Toss the veggies halfway through cooking to allow them to cook more evenly.
- Mix up the seasonings to suit whatever meal you are serving alongside. Different herbs or spices like paprika all work great.
More Roasted Vegetable Side Dishes
- Roasted Beets and Carrots
- Roasted Root Vegetables
- Baked Zucchini Slices
- Roasted Butternut Squash and Brussel Sprouts
Roasted Broccoli and Cauliflower
INGREDIENTS
- 4 cups fresh cauliflower florets, washed and pat dried with a paper towel
- 4 cups fresh broccoli florets, washed and pat dried with a paper towel
- 1/4 cup olive oil
- 5 garlic cloves, minced
- ½ cup grated parmesan cheese
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, minced garlic, half of the parmesan cheese, and season with Italian herb seasoning, salt and ground black pepper. Toss again.
- Arrange the veggies in a single layer on the lined baking sheet, giving them plenty of room to breathe. Bake for 18-20 minutes, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
- Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
TIPS & NOTES
- Pat the broccoli and cauliflower dry after washing. If wet, they will steam rather than roast and be soft and mushy rather than crispy.
- Make sure that the florets are well coated with the oil so that they get crispy all over.
- Toss the veggies halfway through cooking to allow them to cook more evenly.
- Mix up the seasonings to suit whatever meal you are serving alongside. Different herbs or spices like paprika all work great.
NUTRITION
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
