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–+ servings

Roasted Broccoli & Cauliflower

Picky eater approved! After my 5 year old son requested this dish for his birthday dinner, I knew I had sone something right. My favorite way to enjoy veggies as a family!
5 from 1 vote
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 Servings

Ingredients

  • 3-4 Cups Small to Medium Sized Fresh Broccoli
  • 1 Head Cauliflower
  • 5-10 Cloves Garlic
  • ½ Cup Olive Oil
  • 1 Small Lemon Juiced
  • ¼ Teaspoon Pepper
  • ¾ Teaspoon Smoked Paprika
  • 2 Teaspoon Garlic Powder
  • 1 Teaspoon Sea Salt
US Customary - Metric

Instructions

  1. Preheat your oven to 425°.
  2. Chop up your broccoli and cauliflower into small “tree” like pieces and throw onto a pan or sheet (with edges). Peel your garlic cloves, chop them in half and add to the pan too! I love the garlic here ESPECIALLY once it gets roasted.
  3. Onto your veggies, add the olive oil and lemon juice then stir (I use my hands here) to coat well. Sprinkle and shake on the remaining dry ingredients for even flavour and then once again, stir to combine everything.
  4. Ensure your pan has enough space to have the veggies lay on one layer for even roasting.
  5. Bake for 15-20 minutes, stir and then bake for another 20 minutes or until crispy and well roasted. I will sometimes cook these for up to an hour, depending on the size I chopped my veggies.
  6. Serve alongside any dinner or on top of rice with protein.
  7. Keeps up to 7 days in the fridge.