Roasted Broccoli and Cauliflower
Want to elevate broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.
Servings: 6 servings
Ingredients
- 1 cauliflower head, medium-sized, cut into bite-size pieces about 4 cups florets
- 1 large broccoli crown, cut into bite-size pieces about 4 cups florets
- 3 tablespoons olive oil
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon smoked paprika optional
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 450°F. In a large mixing bowl, combine the oil and the spices and stir to combine. Add the cauliflower and the broccoli to the bowl and toss with your hands to coat thoroughly.
- Spread the vegetables across a large baking sheet. Roast for 15-20 minutes. The pieces should be slightly crisp and fork-tender when done.
- Squeeze lemon juice over the vegetables and serve warm.
Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg