Roasted Broccoli and Cauliflower

Chefs know that while steaming vegetables might be convenient, roasting them adds much more flavor. Case in point: this recipe for roasted broccoli and cauliflower. These vegetables might not always be the most popular choices, especially for kids, but roast them with olive oil and garlic, and everyone will want more.

You need just six ingredients and less than 30 minutes of cooking time to get crispy, caramelized cauliflower and broccoli florets that elevate your side dish options or can be added to soups and stews for maximum flavor.

Ingredients for Roasted Broccoli and Cauliflower

• Cauliflower florets: Wash and remove any discolored sections. The cauliflower will turn from tough to tender in the oven.
• Broccoli florets: As with the cauliflower, any sour, sulfurous aromas will disappear during roasting.
• Garlic: This roasted broccoli and cauliflower recipe calls for a lot of garlic cloves, peeled and halved.
• Olive oil: Choose a high-quality olive oil to add smokiness and bring out the sweetness in the vegetables.
• Salt and pepper: Kosher salt or sea salt helps draw out moisture and enhance flavor. Use freshly ground black pepper for its bright, punchy fragrance.

Directions

Step 1: Combine and coat the vegetables

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Preheat the oven to 425°F. In a large bowl, combine the cauliflower and broccoli florets, garlic cloves, olive oil, salt and pepper. Toss well to coat the vegetables.

Editor’s Tip: Pat the vegetables dry before tossing so the oil and flavor can get into every crevice.

Step 2: Roast the vegetables

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Transfer the ingredients to two greased 15x10x1-inch baking pans and roast for 15 to 20 minutes, until the vegetables are tender.

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Roasted Broccoli and Cauliflower Variations

• Dust them with Parmesan: Salty Parmesan cheese gives a deep, savory flavor when it’s added to the olive oil and garlic.
• Experiment with seasoning: Try multiple combinations of dry herbs, such as Italian seasoning or spicier Middle Eastern mixes with cumin and chili.
• Add more vegetables: You don’t have to stop at broccoli and cauliflower. Add peppers, zucchini or sliced Brussels sprouts, but don’t overload the pan, or they’ll steam rather than bake.

How to Store Roasted Broccoli and Cauliflower

Allow the vegetables to cool, then store them in an airtight container. You can refrigerate them for up to four days before they start to smell gassy. Reheat them in the oven when you’re ready, re-seasoning with salt and pepper if necessary.

Can you freeze roasted broccoli and cauliflower?

Yes, you can freeze these roasted vegetables for up to three months. To avoid clumps of icy florets, flash-freeze a tray of cooled vegetables. Once they’ve hardened slightly, transfer them to a freezer-safe sealed bag. Don’t let them thaw, or they’ll become mushy. Reheat them directly in a hot oven.

Roasted Broccoli and Cauliflower Tips

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Can I use frozen vegetables instead?

Fresh vegetables are best for this recipe, but you can use precut frozen florets straight from the freezer. But don’t thaw them first! Just brush off any ice, season them as directed and give them plenty of room on the tray. While you may lose some nutty aroma, the texture will still be good.

What can I serve with roasted cauliflower and broccoli?

Try this recipe instead of boiling your vegetables, and notice the difference as a side dish. You can also enjoy these hot, caramelized florets as a healthy snack, perfect for dipping in homemade dip, sour cream or ranch dressing, or drizzled with lemon juice, hot sauce or soy sauce.

Why are my roasted broccoli and cauliflower florets bitter and mushy?

You want your vegetables to roast and caramelize rather than steam. The latter is often responsible for that sour aroma that puts some people off cauliflower and broccoli. The secret is to remove any excess water before baking and to make sure nothing is touching on the tray, so the heat stays dry.