Ingredients:
- 1 head of broccoli
- 1 head of cauliflower
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions:
Preheat your oven to 425°F (218°C).
Cut the broccoli and cauliflower into bite-sized florets.
In a large bowl, toss the florets with the olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the florets out in a single layer on a baking sheet.
Roast in the oven for 20-25 minutes, until the edges of the florets are browned and the vegetables are tender.
Serve hot and enjoy!
You can also add other seasonings or toppings if you like, such as grated Parmesan cheese, chopped nuts, or a squeeze of lemon juice.
Pro Tips :
Cut the vegetables into uniform pieces: Cut the broccoli and cauliflower into uniform pieces to ensure that they cook evenly.
Preheat the oven: Preheat the oven to 400°F (200°C) for optimal roasting.
Use parchment paper: Line the baking sheet with parchment paper to prevent the vegetables from sticking and to make cleanup easier.
Drizzle with oil: Drizzle the vegetables with oil (olive oil or vegetable oil) and toss to coat evenly. You can also add salt, pepper, garlic powder, or other seasonings to taste.
Spread out the vegetables: Spread the vegetables out on the baking sheet in a single layer. This will help to ensure that they roast evenly and get crispy.
Roast for the right amount of time: Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned. Check them after 15 minutes and toss them around a bit to ensure they cook evenly.
Add cheese (optional): If you want to add some cheesy goodness to your roasted broccoli and cauliflower, sprinkle some grated Parmesan or shredded cheddar cheese over the vegetables during the last 5 minutes of cooking.
Serve hot: Serve the roasted broccoli and cauliflower hot out of the oven as a delicious and healthy side dish.