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Photo:Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall, Prop Styling: Christine Keely
Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall, Prop Styling: Christine Keely
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeWe think thisRoasted Broccoli and Cauliflowerrecipe is the perfect weeknight side dish! It pairs well with just about everything, plus you only need five ingredients and 10 minutes of active prep to get this dish on the table. You’ll be rewarded with caramelized, crisp-tender vegetables and a whole host of nutrients. Broccoli and cauliflower are cruciferous vegetables, loaded with antioxidants and other compounds that can help protect you against certain cancers. Enjoy the recipe as is or make it your own with one of our variations listed below. Grab this easy recipe and all of our tips below!How to Make Roasted Broccoli and Cauliflower1. Cut the Broccoli and CauliflowerUsing a chef’s knife, cut off the stalk of the broccoli and cauliflower and trim any leaves. Use the tip of the knife to cut the crown into individual, mostly uniform-size florets. Cut the larger florets in half, if necessary.2. Preheat the OvenThebest technique for roasting vegetableslike broccoli and cauliflower is to cook them at higher temperatures, around 450°F. But before you pop them in the oven, you need to get your oven up to temp. Getting the oven nice and hot at the beginning allows the natural sugars to caramelize and brown quickly with a crisp outside and tender inside.3. Spread the Veggies Out on a Baking SheetFor best results, use a large rimmed baking sheet for roasting. If the vegetables are too close, they’ll end up steamed versus roasted, so give them space. If you find that one baking sheet is too small, use two and swap them between oven racks halfway through for even roasting.Carson Downing4. Stir OnceFor an even roast, be sure to give the vegetables a stir halfway through the cooking time. Use a silicone spatula or wooden spoon to make the job easy.Best Variations to TryMake the recipe as written, but swap in 1 teaspoon togarashi seasoning for the Italian seasoning and garnish with 1 teaspoon toasted sesame oil and some sesame seeds.Omit the Italian seasoning. After roasting, toss with 1 tablespoon harissa paste while hot and serve with a spritz of lemon juice.After roasting, toss with 1 tablespoon pesto. Serve with freshly grated Parmesan and lemon zest.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!The recipe requires smashing 4 cloves of garlic. The easiest way to do this is to leave the cloves in their papery skin and place them on a cutting board. Lay the flat side of your chef’s knife on top of the cloves. Hit the flat part with the heel of your hand to smash each clove. The papery skin should be easy to peel off, revealing the inner smashed clove.In order for the broccoli and cauliflower to roast evenly, it’s best to cut them into florets that are all about the same size. About 1-inch florets are perfect for this recipe.Don’t toss the stalks! You can trim away the woody part of the broccoli stem and slice it to use in this recipe or for your next stir-fry or vegetable sauté.Nutrition NotesBroccoliis a nutritional powerhouse. Since it’s a cruciferous vegetable, belonging to theBrassicaceae family, it’s a powerful protector against certain cancers and can benefit our immune system and overall health. It’s also low in calories but packed with filling fiber, which boosts satiety.Caulifloweris another member of the Brassicaceae family, so you’ll be getting a double-dose of cruciferous vegetable power in this recipe. Like broccoli, cauliflower is packed with fiber but it’s also a great way to get your vitamin C (a powerful antioxidant) and vitamin K (important for bone health and blood clotting). Cauliflower also contains sulforaphane, a sulfur-based compound that might help protect against certain types of cancer.Carson Downing
Jump to recipe
We think thisRoasted Broccoli and Cauliflowerrecipe is the perfect weeknight side dish! It pairs well with just about everything, plus you only need five ingredients and 10 minutes of active prep to get this dish on the table. You’ll be rewarded with caramelized, crisp-tender vegetables and a whole host of nutrients. Broccoli and cauliflower are cruciferous vegetables, loaded with antioxidants and other compounds that can help protect you against certain cancers. Enjoy the recipe as is or make it your own with one of our variations listed below. Grab this easy recipe and all of our tips below!How to Make Roasted Broccoli and Cauliflower1. Cut the Broccoli and CauliflowerUsing a chef’s knife, cut off the stalk of the broccoli and cauliflower and trim any leaves. Use the tip of the knife to cut the crown into individual, mostly uniform-size florets. Cut the larger florets in half, if necessary.2. Preheat the OvenThebest technique for roasting vegetableslike broccoli and cauliflower is to cook them at higher temperatures, around 450°F. But before you pop them in the oven, you need to get your oven up to temp. Getting the oven nice and hot at the beginning allows the natural sugars to caramelize and brown quickly with a crisp outside and tender inside.3. Spread the Veggies Out on a Baking SheetFor best results, use a large rimmed baking sheet for roasting. If the vegetables are too close, they’ll end up steamed versus roasted, so give them space. If you find that one baking sheet is too small, use two and swap them between oven racks halfway through for even roasting.Carson Downing4. Stir OnceFor an even roast, be sure to give the vegetables a stir halfway through the cooking time. Use a silicone spatula or wooden spoon to make the job easy.Best Variations to TryMake the recipe as written, but swap in 1 teaspoon togarashi seasoning for the Italian seasoning and garnish with 1 teaspoon toasted sesame oil and some sesame seeds.Omit the Italian seasoning. After roasting, toss with 1 tablespoon harissa paste while hot and serve with a spritz of lemon juice.After roasting, toss with 1 tablespoon pesto. Serve with freshly grated Parmesan and lemon zest.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!The recipe requires smashing 4 cloves of garlic. The easiest way to do this is to leave the cloves in their papery skin and place them on a cutting board. Lay the flat side of your chef’s knife on top of the cloves. Hit the flat part with the heel of your hand to smash each clove. The papery skin should be easy to peel off, revealing the inner smashed clove.In order for the broccoli and cauliflower to roast evenly, it’s best to cut them into florets that are all about the same size. About 1-inch florets are perfect for this recipe.Don’t toss the stalks! You can trim away the woody part of the broccoli stem and slice it to use in this recipe or for your next stir-fry or vegetable sauté.Nutrition NotesBroccoliis a nutritional powerhouse. Since it’s a cruciferous vegetable, belonging to theBrassicaceae family, it’s a powerful protector against certain cancers and can benefit our immune system and overall health. It’s also low in calories but packed with filling fiber, which boosts satiety.Caulifloweris another member of the Brassicaceae family, so you’ll be getting a double-dose of cruciferous vegetable power in this recipe. Like broccoli, cauliflower is packed with fiber but it’s also a great way to get your vitamin C (a powerful antioxidant) and vitamin K (important for bone health and blood clotting). Cauliflower also contains sulforaphane, a sulfur-based compound that might help protect against certain types of cancer.Carson Downing
We think thisRoasted Broccoli and Cauliflowerrecipe is the perfect weeknight side dish! It pairs well with just about everything, plus you only need five ingredients and 10 minutes of active prep to get this dish on the table. You’ll be rewarded with caramelized, crisp-tender vegetables and a whole host of nutrients. Broccoli and cauliflower are cruciferous vegetables, loaded with antioxidants and other compounds that can help protect you against certain cancers. Enjoy the recipe as is or make it your own with one of our variations listed below. Grab this easy recipe and all of our tips below!
How to Make Roasted Broccoli and Cauliflower
1. Cut the Broccoli and Cauliflower
Using a chef’s knife, cut off the stalk of the broccoli and cauliflower and trim any leaves. Use the tip of the knife to cut the crown into individual, mostly uniform-size florets. Cut the larger florets in half, if necessary.
2. Preheat the Oven
Thebest technique for roasting vegetableslike broccoli and cauliflower is to cook them at higher temperatures, around 450°F. But before you pop them in the oven, you need to get your oven up to temp. Getting the oven nice and hot at the beginning allows the natural sugars to caramelize and brown quickly with a crisp outside and tender inside.
3. Spread the Veggies Out on a Baking Sheet
For best results, use a large rimmed baking sheet for roasting. If the vegetables are too close, they’ll end up steamed versus roasted, so give them space. If you find that one baking sheet is too small, use two and swap them between oven racks halfway through for even roasting.
Carson Downing
4. Stir Once
For an even roast, be sure to give the vegetables a stir halfway through the cooking time. Use a silicone spatula or wooden spoon to make the job easy.
Best Variations to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3cupscauliflower florets (1-inch)3cupsbroccoli florets (1-inch)2tablespoonsextra-virgin olive oil4clovesgarlic, smashed1teaspoondried Italian seasoning½teaspoonsalt¼teaspoonground pepper¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
3cupscauliflower florets (1-inch)
3cupsbroccoli florets (1-inch)
2tablespoonsextra-virgin olive oil
4clovesgarlic, smashed
1teaspoondried Italian seasoning
½teaspoonsalt
¼teaspoonground pepper
¼teaspooncrushed red pepper
DirectionsPreheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.Carson DowningRoast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.EquipmentLarge rimmed baking sheetFrequently Asked QuestionsUsing pre-cut broccoli and cauliflower florets is a great time-saving idea! You can find them in the produce section of the grocery store or even the salad bar. You’ll need 6 cups in total for this recipe, so if buying bagged, check the label for package size/servings.Broccoli and cauliflower will cook at roughly the same rate, but feel free to swap in other similar-size vegetables such as carrots and Brussels sprouts.Yes! To makeItalian seasoning, combine 2 tablespoons dried oregano, 2 tablespoons dried basil, 2 tablespoons dried thyme, 1 tablespoon crushed dried sage and 1 teaspoon dried rosemary in a jar. Use 1 teaspoon for the recipe, then cover tightly and store to use another time.EatingWell.com, October 2020
Directions
Preheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.Carson DowningRoast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.EquipmentLarge rimmed baking sheetFrequently Asked QuestionsUsing pre-cut broccoli and cauliflower florets is a great time-saving idea! You can find them in the produce section of the grocery store or even the salad bar. You’ll need 6 cups in total for this recipe, so if buying bagged, check the label for package size/servings.Broccoli and cauliflower will cook at roughly the same rate, but feel free to swap in other similar-size vegetables such as carrots and Brussels sprouts.Yes! To makeItalian seasoning, combine 2 tablespoons dried oregano, 2 tablespoons dried basil, 2 tablespoons dried thyme, 1 tablespoon crushed dried sage and 1 teaspoon dried rosemary in a jar. Use 1 teaspoon for the recipe, then cover tightly and store to use another time.
Preheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.
Roast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.
EquipmentLarge rimmed baking sheet
Equipment
Large rimmed baking sheet
Frequently Asked QuestionsUsing pre-cut broccoli and cauliflower florets is a great time-saving idea! You can find them in the produce section of the grocery store or even the salad bar. You’ll need 6 cups in total for this recipe, so if buying bagged, check the label for package size/servings.Broccoli and cauliflower will cook at roughly the same rate, but feel free to swap in other similar-size vegetables such as carrots and Brussels sprouts.Yes! To makeItalian seasoning, combine 2 tablespoons dried oregano, 2 tablespoons dried basil, 2 tablespoons dried thyme, 1 tablespoon crushed dried sage and 1 teaspoon dried rosemary in a jar. Use 1 teaspoon for the recipe, then cover tightly and store to use another time.
Frequently Asked Questions
Using pre-cut broccoli and cauliflower florets is a great time-saving idea! You can find them in the produce section of the grocery store or even the salad bar. You’ll need 6 cups in total for this recipe, so if buying bagged, check the label for package size/servings.
Broccoli and cauliflower will cook at roughly the same rate, but feel free to swap in other similar-size vegetables such as carrots and Brussels sprouts.
Yes! To makeItalian seasoning, combine 2 tablespoons dried oregano, 2 tablespoons dried basil, 2 tablespoons dried thyme, 1 tablespoon crushed dried sage and 1 teaspoon dried rosemary in a jar. Use 1 teaspoon for the recipe, then cover tightly and store to use another time.
EatingWell.com, October 2020
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Nutrition Facts(per serving)100Calories7gFat9gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sara Haas, RDN, LDN
