Ever tire of the boring old steamed veggie sides dishes at your house? I mean sure those little steamable packs of veggies are convenient, especially on a weeknight. Who am I to complain about a time-saving method of getting veggies on the tables each night?! It’s just that so often convincing your kiddos to eat their vegetables is hard enough as it is, so why not change it up a bit for them? ESPECIALLY if it’s as easy as these Roasted Broccoli or Cauliflower!!
Making a batch of these lovely little cruciferous vegetables are super easy and super hands off. They only require a few ingredients and honestly don’t even require measuring though I will give you a starting point in amounts.
Biggest problem I have when making these?? Getting the kids (ok, and me) to stop munching on them before the rest of the meal is served!! They are freaking addictive. With the slight saltiness and crunch you can ALMOST convince yourself and your family that you are eating something much more guilt-inducing 🙂
I love whipping these up when we have company as well. There isn’t a much easier veggie side to throw together than these and STILL bring the wow factor in flavor and texture that these have. Throw a couple of sheet pans of these in the oven and I GUARANTEE your guests will be asking for the recipe. Hell, make these for your family and you may even have the Hubs and kiddos asking for more vegetables!
While your oven is preheating to 425 degrees, simply chop your broccoli and cauliflower into florets. Drizzle a sheet pan with some olive oil and spread it around evenly ( I just use my basting brush to make sure it’s nice and coated). Lay out your veggies on the sheet pan and drizzle some more olive oil over top. Toss around on the sheet pan to coat.
Next, sprinkle the sea salt, black pepper, garlic powder, parsley and parmesan over the veg and toss to coat. Finally, place in oven and roast for about 20 -25 minutes tossing after the first 10 minutes. Watch your time as depending on the size you chopped the veggies, it may be done sooner or take a bit longer. You basically want to remove them when they have that nice roasted/charred looked to them like this!! Feel free to sprinkle on some more Parm before serving too!
Don’t forget to try these delicious Garlic Roasted Asparagus with Lemon and Parmesan as well!!
Typically one large head of cauliflower is perfect for my family of four, however MOST of the time when using broccoli I use 2 bunches.
SUPER adjustable though, so make as much as you wish!!!
Irresistible Roasted Broccoli and Cauliflower
Not even sure this counts as a recipe it's so easy! With a simple few ingredients and a head of cauliflower and/or broccoli you can have an AMAZINGLY ADDICTIVE veggie side!
- 1 Head of Cauliflower or 2 Heads of Broccoli
- 2-3 Tbsp for Pan and Veggies
- 1 1/2 tsp Garlic Powder
- 1/4 - 1/2 tsp Cracked Black Pepper
- 1-1 1/2 tsp sea salt
- 2 Tbsp Grated Parmesan
- 1 Tbsp Dried Parsley
- Step 1 Preheat oven to 425 degrees. Drizzle 1 Tbsp Olive Oil onto sheet pan and spread around to cover.
- Step 2 Chop Broccoli and/or Cauliflower into florets.
- Step 3 Place veggies on sheet pan and drizzle with remaining olive oil tossing to coat.
- Step 4 Sprinkle seasonings and parmesan over the veggies and toss to coat again.
- Step 5 Roast in oven for about 20-25 minutes or until charred around the edges.
- Step 6 If desired, can sprinkle with some more Parmesan before serving!