Description
This Garlic Parmesan Roasted Broccoli and Cauliflower is crispy, flavourful, and simple to make. It works perfectly as a weeknight side or a fresh addition to any holiday spread!
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Course: Side Dish | Cuisine: American | Keyword: vegetables | Servings: 12
Ingredients
1head of broccoli,cut into bite sized florets (about 4 cups)
1head cauliflower,cut into bite sized florets (about 4 cups)
â…“cupolive oil
6clovesgarlic,pressed
1-2teaspoonhoney
1teaspoonItalian spices
1teaspoonpaprika
½teaspoongarlic powder
½teaspoonchili flakes
½teaspoonsalt
½teaspoonblack pepper
3-4tablespoonpanko breadcrumbs
juice of ½ lemon
½cupparmesan,shredded
3tablespoonflat leafed parsley,chopped
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a bowl, combine broccoli, cauliflower, olive oil, garlic, honey, Italian spices, paprika, garlic powder, chili flakes, salt, black pepper, panko, lemon juice and parmesan cheese. Toss to combine.
- Once the broccoli and cauliflower are evenly coated, spread them on the prepared sheet pan in an even layer. Top with additional cheese if desired. Bake for 25- 30 minutes, shaking the tray halfway through.
Garnish with parsley and enjoy!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 0.5cup | Calories: 115kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 69mg | Calcium: 95mg | Iron: 1mg
