8 June, 2020
Roasted Broccoli and Cauliflower
Ingredients:
- 1 head of Broccoli cut into florets
- 1 head of Cauliflower cut into florets
- 1/4 cup Extra Virgin Olive Oil
- Juice of half a lemon (2-3 Tbsp)
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp red pepper flakes (optional)
Instructions:
Preheat oven to 425° F
In a large bowl combine broccoli and cauliflower florets. I’m using the bowl from my KitchenAid mixer because it’s my largest bowl.
In a small bowl combine the rest of the ingredients and mix well with a whisk.
Pour mixture over florets and toss to coat. *If you don’t want to dirty an extra bowl (or if you don’t have a large enough bowl) you can do this directly on the parchment lined cookie sheet.
Now spread the florets onto a parchment lined baking sheet with rim. *I also sliced the other half of the lemon and placed it on top for added lemon flavor and garnish.
Bake in preheated oven for 20-25 minutes, stirring/flipping at least once about halfway through, until the veggies begin to brown and are fork tender.
