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crispy baked cauliflower and broccoli on a baking sheet

Roasted Broccoli and Cauliflower

Broccoli and cauliflower is roasted until crisp and golden brown then sprinkled with lemon zest, lemon juice, and Parmesan cheese.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 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!
Course Side Dish
Cuisine American
Keyword crispy roasted broccoli, roasted broccoli and cauliflower, roasted broccoli with lemon, roasted veggies

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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