Oven Roasted Cauliflower And Broccoli Recipe 55

ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• chop vegetables in large bite sized pieces.
• combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
• pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Steps:

• Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.

ROASTED CAULIFLOWER WITH BROCCOLI

Steps:

• Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
• Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Place vegetables on the prepared pan.
• Roast in the preheated oven until crisp tender, about 20 minutes.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC

Steps:

• Position a rack in the upper third of an oven and preheat to 400 degrees.
• In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
• Cover the dish and bake until tender, 20 to 25 minutes.
• Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
• Place an inch of water in a pan and bring to boiling.
• Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
• Remove vegetables and set aside.
• Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
• Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
• Season with salt and pepper and serve immediately.