Sometimes the most classic recipes are the tastiest. You can’t go wrong roasting hearty vegetables in olive oil, and even the pickiest eaters tend to enjoy the crispness from the florets as they brown. Yum! With this recipe for roasted broccoli & cauliflower, you can make it your own by sprinkling your favorite spice mix or herb blend on top, squeezing lemon juice over it, or tossing it with goodies like bacon bits or roasted chickpeas. As a bonus, this recipe is made even easier with Taylor Farms’ pre-washed, pre-chopped broccoli & cauliflower. Just open the package, toss with olive oil and your favorite spices or herbs, and toss the sheet pan in the oven. When it starts to get fragrant and the edges of the vegetables appear brown, your knock-their-socks-off side dish is ready.
1 teaspoon dried thyme (or your favorite dried herbs)
Salt and pepper to taste
Grated Parmesan cheese (optional, for serving)
Preheat your oven to 425°F. In a large bowl, toss the broccoli and cauliflower florets with olive oil, minced garlic (if using), dried thyme, salt, and pepper. Ensure the vegetables are well coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Use parchment paper for easy cleanup.
Roast in the preheated oven for 20-25 minutes or until the edges are golden brown and the vegetables are tender. You can toss the vegetables halfway through the cooking time for even roasting.
Once roasted, transfer the cauliflower and broccoli to a serving dish. Optionally, sprinkle with grated Parmesan cheese for added flavor. Feel free to customize the seasoning with your favorite herbs and spices. Smoked paprika, cumin, or rosemary are great options. You can add a squeeze of lemon juice over the vegetables before serving for a burst of freshness. Serve the roasted cauliflower and broccoli as a side dish with your favorite main course.