Roasted Broccoli and Cauliflower with Parmesan
Garlic Parmesan Roasted Broccoli and Cauliflower is a quick side dish perfect for busy weeknights. Simply toss these healthy veggies in a blend of garlic, lemon, and cheese and roast in the oven.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Side Dish
Cuisine: American
Servings: 6 servings
- 1 head cauliflower cut into bite-sized florets
- 1 head broccoli cut into bite-sized florets
- 2 Tbsp. olive oil
- 2 Tbsp. butter melted
- 2 cloves garlic crushed
- 1 tsp. lemon zest
- 1 tsp. salt to taste
- ½ tsp. black pepper to taste
- ½ cup Parmesan cheese grated, divided
- 3 Tbsp. parsley curly leaf, finely chopped
Preheat oven to 425°F.
Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.
Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
Line a large baking sheet with parchment paper. Spread cauliflower on the pan in a single layer. Bake in preheated oven for 8-10 minutes
.
While cauliflower is roasting, add broccoli to the same large bowl along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
Add broccoli to the baking sheet full of cauliflower and spread out evenly on the pan.
Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly.
Serve vegetables with the remaining Parmesan cheese and chopped parsley. Enjoy!
Learn how to cut cauliflower into florets and how to zest a lemon.
Meal Prep and Storage
- To Prep-Ahead: You can chop the vegetables up to 2 to 3 days ahead of time if you didn't buy pre-chopped.
- To Store: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: Be sure to completely cool the veggies first. For best results, flash freeze in a single layer for a few hours, then transfer to a freezer-safe dish for up to 6 to 9 months.
- To Reheat: Return dish to a 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.
Calories: 142kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 521mg | Potassium: 335mg | Fiber: 2g | Sugar: 2g | Vitamin A: 822IU | Vitamin C: 59mg | Calcium: 134mg | Iron: 1mg