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.
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.
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
Nutrition Facts
Roasted Broccoli and Cauliflower
Amount Per Serving
Calories 237Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g20%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 11mg4%
Sodium 834mg35%
Potassium 627mg18%
Carbohydrates 13g4%
Fiber 5g20%
Sugar 4g4%
Protein 10g20%
Vitamin A 685IU14%
Vitamin C 131mg159%
Calcium 220mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine American
Keyword garlic parmesan broccoli cauliflower, oven roasted broccoli cauliflower, sheet pan cauliflower and broccoli