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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.

white bowl with roasted low carb vegetables and lemon slices

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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.
  • Delicious: This is one tasty way to get some veggies onto your plate. Roasting brings out wonderful flavors in the broccoli and cauliflower, making it a delightful addition to any meal.
oven roasted broccoli and cauliflower served in a bowl with lemon slices

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.
ingredients for roasted broccoli and cauliflower

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.
process images of baked cauliflower and broccoli

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.

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.

roasted cauliflower and broccoli florets in a bowl with parmesan cheese and lemon

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:

oven roasted broccoli and cauliflower in a white bowl

More Roasted Vegetable Side Dishes

If you enjoyed this Roasted Broccoli and Cauliflower recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Roasted Broccoli and Cauliflower

Seasoned with garlic, parmesan and herbs, this oven roasted broccoli and cauliflower is a quick to prep and delicious side dish for any occasion. This hassle free veggie side is perfect for Christmas and Thanksgiving.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings

Save This Recipe

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Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

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.

Video

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

Calories: 237kcal | Carbohydrates: 13g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 834mg | Potassium: 627mg | Fiber: 5g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 131mg | Calcium: 220mg | Iron: 2mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind the food blog Delicious Meets Healthy. With over 12 years of cooking experience, Neli specializes in easy, wholesome recipes made with real ingredients and a lot of flavor. Her work has been featured in Forbes, MSN, Yahoo!, CNN, Healthline and more.

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