I saw a simple recipe for roasted broccoli and sweet potatoes on Dear Crissy a while ago, and when I made it for dinner I was impressed by what a big hit it was with my 3 year old! Since then, I’ve jazzed it up some with our favourite spices and tried roasting a bunch of different vegetables including zucchini, squash, mushrooms, carrots, cauliflower, and potatoes.
Broccoli and cauliflower is hands down my family’s favourite version. Normally cauliflower isn’t one of my preferred vegetables. I find it sort of bland and a little bitter all at the same time. But roasting it brings out an almost creamy sweetness that the whole family loves! Roasted broccoli spears have been nicknamed “trees” in my house and the cauliflower is known as “snow trees”. My 3 year old eats them all up and asks for seconds before even touching the rest of her dinner!
This is such an easy and nutritious side dish I can add to just about any meal. Just cut up your broccoli and cauliflower into bite-size pieces and toss them in a large bowl with olive oil, sea salt, black pepper, garlic powder, dried basil, thyme, and cumin. I’m proud to say I’ve gotten pretty good at tossing the veggies, and I usually only lose one or two pieces that fly out of the bowl. It makes me feel all Master Chef-y! Go ahead and add a little garam masala to the vegetables if you have it – you’ll thank me later! Then toss (or mix with tongs if you’re still practicing your tossing skills) until the broccoli and cauliflower are fairly evenly coated.
Spread the vegetables out evenly on a foil-lined pan and pop it in your preheated oven at 375 for about 40 minutes. You’ll know it’s ready by the wonderful nutty aroma, and the edges of the florets will start to brown. Take them out right away if they start to char!
- 2 large heads of broccoli
- 1/2 medium head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon garam masala (optional)
- Preheat oven to 375 degrees.
- Cut up broccoli and cauliflower into bite-size pieces and toss in a large bowl with the olive oil, sea salt, black pepper, and spices until evenly coated.
- Spread vegetables on a foil-lined pan and roast in oven for about 40 minutes. Veggies are done when edges of florets start to brown and curl.
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