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.
Servings: 6 servings
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1 head broccoli cut into bite-sized florets
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 2 cloves garlic crushed
- 1 teaspoon lemon zest
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ½ cup grated Parmesan cheese grated, divided
- 3 tablespoons parsley curly leaf, finely chopped
Instructions
- Preheat oven to 425°F.
- Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.2 tablespoons olive oil, 2 tablespoons butter, 2 cloves garlic, 1 teaspoon lemon zest, 1 teaspoon salt, ½ teaspoon black pepper
- Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.1 head cauliflower
- 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.1 head broccoli
- 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!3 tablespoons parsley
Notes
- Prepping tips: Learn how to cut cauliflower into florets and how to zest a lemon.
- Timing: Cauliflower needs closer to 25 minutes at 425°F while broccoli only needs 13 to 15, which is why the cauliflower goes on the pan first. Making just one of them? Roast broccoli for 13 to 15 minutes and cauliflower for 25 to 30.
- Salt: Parmesan brings plenty of its own salt, so start light and add more after roasting if it needs it.
- Give them room: Keep the florets in a single layer with a little space between them. Pieces that touch steam each other instead of crisping, so grab a second pan if the first one is crowded.
- Substitutions: Avocado oil works in place of olive oil. For dairy-free, swap the butter for more oil and use a dairy-free cheese.
- Prep ahead: Chop the vegetables up to 2 to 3 days ahead if you didn't buy them pre-chopped.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- Freezing: Cool the vegetables completely, flash freeze in a single layer for a few hours, then transfer to a freezer-safe dish for up to 6 to 9 months. They soften once thawed and won't crisp back up the way they were fresh.
- Reheating: Return to a 350°F oven for 5 to 10 minutes, or warm in a skillet over medium-low heat.
Nutrition
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
