Roasted Broccoli Cauliflower With Lemon Garlic Recipes

ROASTED LEMON GARLIC BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425 degrees. Combine broccoli and cauliflower in a large bowl.
• In a small bowl stir together olive oil, salt and pepper, garlic powder (or minced garlic) Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.
• Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.
• Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.

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.

LEMON GARLIC ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat oven to 450° and line a large sheet pan with parchment paper.
• Add the broccoli, cauliflower and garlic to the sheet pan.
• Drizzle with olive oil.
• Using a spatula, toss the veggies to evenly coat with the olive oil.
• Season with salt and pepper, then squeeze the lemon juice over the veggies.
• Toss again.
• Bake for approximately 20 minutes or until the veggies begin to get a little crisp on the top.
• Remove from the oven and add the grated Parmesan and lemon zest.
• Serve with your favorite protein!

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.

LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

BROCCOLI CAULIFLOWER WITH GARLIC & LEMON (ITALY)

Steps:

• In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
• Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
• Add lemon zest & cook another minute.
• Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.