Brocoli et chou-fleur rôtis

Ingrédients

• 1 pound broccoli (cut into florets)
• 1 pound cauliflower (cut into florets)
• 1/4 cup olive oil (or more)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 1/2 lemon (optional)

Préparation

1. 1

   Preheat oven to 425 °F (218 °C).

2. 2

   Arrange broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper for easy clean up. Drizzle with olive oil and season with kosher salt.

3. 3

   Roast broccoli and cauliflower for 20 to 25 minutes, until crisp-tender with lightly charred edges.

4. 4

   If desired, squeeze juice from lemon half evenly over and finish with kosher salt and pepper to taste. Serve.