Roasted Broccoli and Cauliflower

I love making roasted broccoli and cauliflower because the high heat transforms these everyday vegetables into golden, caramelized bites with crisp edges and tender centers.

📝 Ingredients

• 4 cups broccoli florets (1 head)
• 4 cups cauliflower florets (1 head)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or sweet, optional)
• 1/4 cup olive oil
• 3 tablespoons grated parmesan cheese (divided, optional)

👨‍🍳 Instructions

1. 1Heat the Oven - Set the oven rack to the center position. Preheat to 500ºF (260ºC).
2. 2Prepare the Vegetables - Rinse the heads of broccoli and cauliflower under cool water, shake, and dry thoroughly with a towel. Cut the broccoli and the cauliflower into about 2-inch wide and long florets. Cut large florets in half; this creates a flatter base for browning when roasted.
3. 3Season the Vegetables - In a small bowl, combine the salt, pepper, garlic powder, and paprika (if using). Place the broccoli and cauliflower in a large bowl, drizzle with olive oil, then sprinkle the seasoning over the top and 2 tablespoons of Parmesan cheese. Toss well until evenly coated.
4. 4Roast - Spread the seasoned florets in a single layer, cut sides down, on a rimmed sheet pan for better browning. Line with parchment or foil if desired for easy cleanup. Roast for 10 to 12 minutes, or until the stalks are tender and the edges are golden brown. Use a spatula to lift the vegetables off the pan.
5. 5To Serve - Sprinkle the florets with the remaining Parmesan cheese, then serve hot.