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This easy sheet pan roasted broccoli and cauliflower with Parmesan, breadcrumbs, and garlic is a fast and delicious side dish!

Roasted Broccoli and Cauliflower

When I want a quick and straightforward vegetable side dish my family will love, I make this Roasted Broccoli and Cauliflower recipe. The garlic, parmesan cheese, and breadcrumbs add a lot flavor to the veggies, and I all the time have these ingredients readily available. This dish is simple, and it goes with anything, like pork chops, air fryer chicken cutlets, fish florentine and more. For those who want something even simpler, you might also like this roasted cauliflower or roasted broccoli recipe. For more roasted vegetables, try these Roasted Carrots with Feta, Roasted Mushrooms, and Roasted Brussels Sprouts and Butternut Squash.

Why You’ll Love This Roasted Cauliflower and Broccoli Recipe

• Savory: The vegetables develop a wealthy flavor when roasted with garlic and parmesan.
• Easy: Toss all the pieces together and roast on a sheet pan.
• Quick: When you prep the vegetables, it only takes a few minutes to season them before throwing them within the oven for 20 to half-hour. You’ll be able to wind up the remainder of your dinner while they cook.
• Healthy: Broccoli and cauliflower are full of fiber and low in calories and carbs. They’re great sources of vitamin C, folate, and lots of other vitamins and minerals.
• Goes with Any Meal: Roasted cauliflower and broccoli are a classic side dish that works as a side for meat, pasta, soup, and more.

Ingredients

• Vegetables: You’ll need 4 heaping cups of broccoli and cauliflower florets.
• Garlic: Peel 4 large garlic cloves and thinly slice them.
• Oil: Drizzle extra virgin olive oil over the broccoli and cauliflower.
• Salt to season the veggies
• Breadcrumbs: Toss the florets with seasoned breadcrumbs.
• Parmesan: Sprinkle half of the grated Parmesan on the vegetables before baking and the opposite half when you remove the tray from the oven.

Find out how to Roast Broccoli and Cauliflower

1. Prep: Make sure the oven rack is in the middle, and preheat the oven to 400°F. Spray a sheet pan with oil.
2. Season: Place the vegetables in a bowl with the garlic and drizzle with olive oil. Season with salt and pepper and toss with the breadcrumbs and half of the parmesan. Spread the mixture on the sheet pan.
3. How Long to Roast Broccoli and Cauliflower: Cook the veggies for 20 to half-hour, tossing halfway. They’re ready when the florets are tender- crisp and browned on the perimeters.
4. Serve: Remove the sheet pan from the oven and top with the remaining cheese before serving.

Variations

• Vegetables: Be at liberty to make use of all cauliflower or all broccoli. You can too use this recipe with other veggies, like broccolini, carrots slice thin, or Brussels sprouts.
• Heat: Top with some red pepper flakes for just a little spice.
• Breadcrumbs: For those who don’t have seasoned breadcrumbs, season regular ones with onion powder, garlic powder, and dried herbs.
• Seasoning: Add other spices, like onion powder, all the pieces bagel, or dried herbs, like parsley or oregano.
• Feeding roughly people? Double or halve the recipe, depending on how many individuals you’re serving. For those who double the recipe, put the vegetables on two baking sheets in order that they’re not overcrowded.

What to Serve with Roasted Broccoli and Cauliflower

Find out how to Store Roasted Broccoli and Cauliflower

Roasted vegetables are best eaten hot after they’re done. Nevertheless, you may save leftovers for as much as 4 days within the refrigerator and reheat them within the microwave, air fryer, or oven until warm. Leftover cauliflower and broccoli could be good in a grain bowl with quinoa, farro, or brown rice and your favorite protein.

FAQs

Which cooks faster: broccoli or cauliflower?

Cauliflower can take just a little longer to cook than broccoli. That’s why it’s vital to be sure your florets are cut small and roughly the identical size for even cooking time.

Why is my roasted cauliflower tough?

In case your cauliflower is hard, it didn’t roast long enough. Pop it back within the oven for a number of minutes and taste it again.

More Broccoli and Cauliflower Recipes You Will Love

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yield: 4 servings

Serving Size: 1 1/4 cups

• Preheat the oven to 400°F. Adjust the rack to the middle of the oven. Spray a sheet pan with oil.

• Place the vegetables in a bowl and drizzle with olive oil, garlic, salt, black pepper, breadcrumbs and half of the parmesan cheese and toss well to coat.

• Opened up onto a sheet pan and roast in the middle of the oven until the vegetables are tender-crisp and browned on the perimeters, tossing halfway, about 20 to half-hour.

• When vegetables are cooked and browned on the perimeters, remove from oven and top with remaining grated cheese. Serve hot.

Last Step:

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Serving: 1 1/4 cups, Calories: 163 kcal, Carbohydrates: 14 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 1.5 g, Cholesterol: 0.5 mg, Sodium: 368.5 mg, Fiber: 4 g, Sugar: 3.5 g