Roasted Broccoli and Cauliflower
Broccoli and cauliflower is roasted until crisp and golden brown then sprinkled with lemon zest, lemon juice, and Parmesan cheese.
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Servings: servings
Calories: 157kcal
Ingredients
- 2 small or 1 large broccoli crown
- 1 crown cauliflower
- 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
- Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil.
- Wash the broccoli and cauliflower and dry it thoroughly. Yes, this part is necessary to get crispy edges!
- Chop the broccoli and cauliflower into small florets and spread it on the baking sheet.
- 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.
- 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!
Nutrition
Calories: 157kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1027mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 74mg | Calcium: 90mg | Iron: 1mg
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