Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower is the perfect easy side dish for a busy weeknight. Tender on the inside and crispy on the outside, these roasted veggies get their incredible flavor from the addition of lemon zest and Parmesan cheese!

roasted broccoli and cauliflower on a gray plate

Life Changing Roasted Broccoli and Cauliflower

I like to categorize my life into two distinct ages: Before Roasted Broccoli (BRB) and After Roasted Broccoli (ARB)

BRB spanned my entire childhood, all the way up to my newlywed days. Like many 80s babies, I was accustomed to soggy, limp vegetables boiled from a can or (even worse) microwaved.

During the BRB years, eating vegetables was a joyless but necessary chore, one I forced myself to do a few times a week.

Then, one unassuming day in my early 20s, I discovered The Best Broccoli of Your Life. It seemed almost too simple. Could a flaming hot oven, a squeeze of lemon juice, and a sprinkling of Parmesan cheese really transform this cruciferous beast?

Answer: yes. Emphatically, yes.

raw broccoli and cauliflower florets on a baking sheet

That day marked the beginning of the rest of my life: After Roasted Broccoli. Broccoli was the OG roasted veggie, but my quest to turn every long-hated vegetable into a craveable side dish didn’t stop there. Soon I was making Roasted Carrot Salad with Feta, Balsamic Roasted Green Beans and Mushrooms, and even Roasted Potato Skins!

Today, I want to share the best combo to come out of my veggie roasting spree: Roasted Broccoli and Cauliflower.

This is not your ordinary roasted broccoli and cauliflower. It’s spectacularly, easy, but also saturated with flavor. The key? Lemon zest and juice.

After the veggies are roasted to within an inch of their life, crisp and browned on the edges, they’re sprinkled with fresh lemon zest and a squeeze of lemon juice. The lemon brightens up the rich, caramely notes of the veggies, making broccoli not something to endure but to CRAVE.

Oh, and a good sprinkling of freshly grated Parmesan cheese on top doesn’t hurt either.

Today just might be the day you switch from BRB to ARB. You’ve got lots of good veggies in your future, my friend.

crispy baked cauliflower and broccoli on a baking sheet

How to Make Roasted Broccoli and Cauliflower

Alright, prepare yourselves for this PROJECT of a recipe. I’m KIDDING. This is so ridiculously easy.

  1. Preheat your oven to 425 degrees. We want it hot hot hot to get those crispy edges. Line a baking sheet with foil so we don’t have to do dishes. YAY!
  2. Wash your broccoli and cauliflower and dry it thoroughly. Yes, this part is necessary to get crispy edges!
  3. Cut your broccoli and cauliflower into small florets and spread it on a foil lined baking sheet.
  4. Drizzle with olive oil, Kosher salt, and fresh cracked black pepper. Toss together, then put it in the oven. Roast for 20-25 minutes, stirring halfway.
  5. Remove from the oven and toss with lemon zest and juice and grated Parmesan cheese. Try not to eat the whole pan.
two baking sheets of broccoli and cauliflower florets: one raw, one baked

Tips for Perfect Crispy Roasted Veggies

  • I prefer to cut the florets into smaller pieces, because it means more crispy edges. If you leave them bigger, you may need to roast an extra five minutes or so.
  • Be generous with the olive oil. I usually use 3-4 Tablespoons to get everything coated. These cruciferous veggies soak it right up.
  • Same goes for the salt and pepper! Wondering if your veggies are well seasoned? Pick one up and try it! Add more salt if needed.
  • The florets are done when they have brown, crackly spots on the edges.
  • To prevent soggy roasted veggies, be sure not to overcrowd the pan. I pack it pretty good, but the vegetables should not overlap at all. If needed, use two pans.
  • We always find ourselves coming back to the sheet pan to get just one more nibble of that cheesy, crispy roasted broccoli. The best bites are the ones where you grab a floret with your fingers and run it across the pan to pick up all the extra Parmesan cheese scraps. So, so good!
roasted broccoli and cauliflower with lemon slices on a gray plate

What to Serve with Roasted Cauliflower and Broccoli

Roasted veggies are the perfect side dish for almost any meal, but I especially love serving them alongside Honey Soy Salmon, Crock Pot Round Steak, Italian Dressing Chicken, and Air Fryer Chicken Thighs

Crispy roasted veggies are also wonderful additions to grain bowls, burritos, and sandwiches.

Can’t get enough roasted veggies? Try these other favorites:

crispy baked cauliflower and broccoli on a baking sheet

Roasted Broccoli and Cauliflower

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Broccoli and cauliflower is roasted until crisp and golden brown then sprinkled with lemon zest, lemon juice, and Parmesan cheese.

Ingredients

  • 2 small or 1 large broccoli crown
  • 1 cauliflower crown
  • 3-4 Tablespoons olive oil
  • 1-1 1/2 teaspoons Kosher salt
  • Fresh cracked pepper
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil.
  2. Wash the broccoli and cauliflower and dry it thoroughly. Yes, this part is necessary to get crispy edges!
  3. Chop the broccoli and cauliflower into small florets and spread it on the baking sheet.
  4. Drizzle with olive oil, Kosher salt, and fresh cracked black pepper. Toss together, then put it in the oven. Roast for 20-25 minutes, stirring halfway. The veggies are done with they have browned edges.
  5. Remove from the oven and toss with lemon zest and juice and grated Parmesan cheese. Try not to eat the whole pan.

Notes

  • You should end up with about 8 cups chopped florets.
  • Don't overcrowd the pan. Make on two separate baking sheets if needed.
  • Larger florets might require an extra 5 minutes of roasting time.
  • To check to see if your veggies are seasoned well, give them a taste, and add salt as needed!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 969mgCarbohydrates: 19gFiber: 5gSugar: 11gProtein: 5g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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