This roasted broccoli and cauliflower will be your new go-to side dish! Quick and easy to make on a sheet pan and oven roasted until tender-crisp they are so delicious.
If you love my Parmesan roasted broccoli, sheet pan veggies or my roasted cauliflower, this side dish recipe is especially for you!
Table of Contents
Roasted Broccoli and Cauliflower Recipe
Getting my kids to not only eat veggies but ask for seconds is much easier to do with this amazing oven-roasted broccoli and cauliflower. Everyone just loves it!
It’s a quick and easy way to put together a healthy, gluten-free, and vegan side dish with minimal effort. These crispy tender veggies boast so much flavor and are the perfect pair to just about any main dish!
Ingredients
- Cauliflower florets – Pick cauliflower that is white, firm, no brown or black spots, and whose leaves are firm and not wilted. It should feel heavier than it looks when picked up!
- Broccoli florets – Same goes for the broccoli, it should be nice and green, no black spots, and it should look fresh overall.
- Olive oil – Needed to coat the veggies to allow the seasoning to stick but also to help avoid the veggies sticking to the baking sheet.
- Seasoning – Salt, black pepper, and garlic powder are all you need. Roasting veggies at high heat gives them a beautiful char and brings out all of their natural flavors.
- Parmesan cheese – Optional, but I love adding a sprinkle to mine for extra cheesy crispiness.
Variations
If you’re working with the seasonings already listed, feel free to play around with the amount.
- Love you some garlic? Find tips on how to mince garlic and add about 2 cloves worth in here.
- Add more parmesan cheese if you like.
- Red pepper flakes
- Italian seasoning
- Taco seasoning
- Fajita seasoning
- Lemon pepper
- Everything bagel seasoning
- Grating a bit of lemon zest or a drizzle of lemon juice.
How to Roast Broccoli and Cauliflower
- Oil: Lay cut veggies down on a sheet pan lined with parchment paper. Pour olive oil over all of them.
- Seasoning: Sprinkle an even amount of seasoning over top and give them a good toss.
- Roast: Cook the vegetables in the preheated oven for 20 minutes before flipping. Add some parmesan cheese if desired and continue to bake for another 5-10 minutes. They should be nice and crispy on the outside edges and fork-tender on the inside.
- Serve: Remove them from the oven and sprinkle with salt and pepper to taste. Enjoy this easy side dish while it’s hot!
Recipe Tips
- Don’t overcrowd the pan. For everything to crisp up nicely, you’ll need to leave room for the air to circulate. Otherwise, you’ll end up with mushy veggies.
- Cut the head of cauliflower and the head of broccoli in half lengthwise so there is a flat side to the florets. It’s easier to lay them flat on the baking sheet this way. There’s less chance they’ll roll around and move.
- Make sure to dry your florets before seasoning. Again, you don’t want soggy veggies!
What to Serve with Roasted Cauliflower and Broccoli
This is the perfect side dish for simple and casual or a little more elegant. It’s also just as acceptable to eat an entire bowl on its own.
- Complete your meal and enjoy this side dish with different proteins like baked chicken parmesan, this grilled salmon recipe, or homemade meatloaf.
- Need some carbohydrates in your life? Serve it with creamy mashed potatoes, creamy rigatoni, or Instant Pot chicken and rice.
- Casual dinners: Sloppy Joes could always use a quick and easy side dish. So could this delicious baked macaroni and cheese!
- Fancy it up a bit: Roasted broccoli and cauliflower would be nice on the side of a juicy oven-cooked steak with a side of cheesy scalloped potatoes.
How to Store and Reheat
Store any leftovers of your roasted broccoli and cauliflower in an airtight container in the refrigerator for up to 3 days.
To reheat, spread in an even layer on a large baking sheet and heat at 350°F for up to 10 minutes or until heated through. You could also reheat in a skillet on medium heat with a drizzle of olive oil or in the microwave until warmed throug.
More Roasted Vegetable Recipes
My family and I can’t get enough roasted veggies! We usually always enjoy at least one vegetable side dish at each meal. Below are some other delicious options to choose from.
- Roasted Potatoes and Carrots – Comforting root veggies with flavorful seasonings.
- Roasted Brussels Sprouts – Perfectly caramelized and fork tender.
- Baked Zucchini Fries – Made with a crispy parmesan coating.
- Maple Roasted Vegetables – A mix of tender veggies with maple and bacon.
- Baked Sweet Potato Fries – One of my all time favorite sides dishes!
- Oven Roasted Root Vegetables – Colorful and a great way to add some new veggies to your meals!
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Roasted Broccoli and Cauliflower
Ingredients
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower
- 3 Tablespoons olive oil
- ¼ teaspoon garlic powder , plus more to taste
- ½ teaspoon Kosher salt , plus more to taste
- ⅛ teaspoon ground black pepper , plus more to taste
- Shredded parmesan cheese , optional
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Cut the broccoli and cauliflower lengthwise, so they lay flat.
- Place on the baking sheet and drizzle the olive oil evenly over the broccoli and cauliflower. Sprinkle with garlic powder, salt, and pepper. Toss to combine.
- Bake 20 minutes. Remove pan from oven and flip vegetables. Sprinkle parmesan cheese on top, if desired. Return to oven for an additional 5 to 10 minutes, or until the broccoli is fork tender and crispy around the edges.
- Remove from oven and season with salt and pepper, to taste. Enjoy while hot!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Absolutely. If you’re looking to add more veggies to your tray you want to make sure you’re roasting veggies that have the same cook time. That way you’re not burning and under baking at the same time.
Brussels sprouts, potatoes, and sweet potatoes also work, but you may need to start roasting them first and then add your cauliflower and broccoli in after. You can add faster cooking veggies if you want, but you’ll have to time it so they all finish cooking at the same time.
You can! Make sure they’re completely cooled then transfer them to an airtight container or freezer-friendly bag. Keep them frozen for up to 3 months.
Roasting anything usually requires high heat. I like to preheat my oven to 400 degrees. I find that always leads to perfectly crispy yet tender roasted vegetables.
Categorized as: American, Dairy-Free, Gluten-Free, Low Carb, Nut-Free, Side Dishes, Vegan, Vegetables, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Favorite combo for a tasty (+ healthy) veggie side! Love it so!
So happy to hear that!
So easy and so delicious! Thanks for sharing!
You’re welcome, Erin!