This simple Roasted Broccoli and Cauliflower recipe is easy to follow and delivers tender, crisp-tipped vegetables bursting with flavor. Made with basic ingredients, it comes together in about 20 minutes and makes a healthy, nutrient-dense side dish.
Roasting broccoli and cauliflower concentrates their natural sweetness while creating a satisfying crispy edge and tender interior. This one-pan method uses cauliflower and broccoli florets tossed with olive oil, garlic, and herbs, then baked until golden.
The recipe is quick, versatile, and ideal for meal prep. Pair these roasted vegetables with baked chicken thighs, salmon patties, pan-fried cod, or grilled lobster tail. You can also roast chicken on the same pan with the vegetables for a simple one-pan dinner.
Why You’ll Love This Recipe
- Broccoli and cauliflower are packed with vitamins and fiber, making this a healthy side.
- Fast to prepare—about 10 minutes of prep time.
- Seasonings are easy to customize to your taste.
- Naturally gluten-free and pairs well with many main dishes.
Ingredients You Need
- Broccoli and cauliflower florets – use a mix or either vegetable alone.
- Extra virgin olive oil – avocado oil is an easy substitute.
- Garlic – fresh minced garlic gives the best flavor.
- Italian seasoning – a dried herb blend with oregano, thyme, and basil, or use fresh herbs like thyme, rosemary, or parsley.
- Salt, pepper and red pepper flakes – for seasoning and a touch of heat.
- Parmesan cheese – optional; cheddar, feta, or blue cheese can be used instead.
- Lemon – use fresh lemon juice and slices; lemon zest adds extra brightness.
Optional: Top with crumbled bacon or chopped ham for extra protein and smoky flavor. You can also add cherry tomatoes, diced potatoes, carrots, or halved Brussels sprouts to the pan.
How to Make Roasted Broccoli and Cauliflower
- Prepare for roasting: Preheat the oven to 425°F and use a large rimmed sheet pan. Roasting directly on the pan or on foil gives the crispiest results; parchment is fine but can reduce browning slightly.
- Season the vegetables: Cut broccoli and cauliflower into similar-sized florets and place them in a large bowl. In a small bowl whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Pour over the vegetables and toss to coat evenly.
- Arrange on the pan: Spread the florets in a single layer on the baking sheet so they aren’t overlapping. Add lemon slices if desired and sprinkle with grated Parmesan if using.
- Roast: Bake for 15–20 minutes, until the vegetables are fork-tender and the edges are lightly browned. Serve immediately.
For extra crispness, broil for 1–2 minutes at the end of the cooking time, watching closely to prevent burning.
Expert Tips
- Cut florets to roughly the same size so they roast evenly.
- Spread vegetables in a thin layer without crowding to avoid steaming and encourage browning.
- If needed, use two smaller sheet pans rather than one crowded pan for more even roasting.
- To make it vegan, omit Parmesan and sprinkle nutritional yeast for a savory, cheesy flavor.
FAQs
Yes. They roast well together on the same sheet pan when cut to similar sizes.
They cook in about the same time when pieces are cut to similar sizes; consistent sizing helps them finish together.
You can, but fresh produces a better texture. Frozen vegetables release more water and are less likely to develop crisp edges.
Other Broccoli and Cauliflower Recipes
- Broccoli Cauliflower Casserole
- Broccoli Chicken and Cheese Wild Rice Casserole
- Sweet and Sour Cauliflower
- Sautéed Cauliflower
- Roasted Carrots and Cauliflower
If you try this Crispy Roasted Broccoli and Cauliflower recipe, leave a rating and review below.
Crispy Roasted Broccoli and Cauliflower
Ingredients
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon freshly squeezed lemon juice
- 1 lemon, sliced
- 1/4 cup grated Parmesan cheese, (optional)
Instructions
-
Preheat the oven to 425°F. Combine broccoli and cauliflower in a large bowl.
-
In a small bowl, whisk together olive oil, salt, pepper, minced garlic, Italian seasoning, and lemon juice. Pour the mixture over the vegetables and toss to coat.
-
Spread the vegetables in a single layer on a baking sheet without overlapping. Add lemon slices if desired and sprinkle with Parmesan now, if using.
-
Roast for 15–20 minutes, until fork-tender and edges begin to brown. Serve immediately.
Notes
- Nutritional information does not include optional Parmesan cheese; adding it will change the nutrition.
Storing: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven, on the stovetop, or in the microwave.
Freezing: Freeze cooled roasted vegetables in a freezer-safe bag or container for up to six months. Thaw in the fridge and reheat in the oven or microwave.
Nutrition
Nutrition information is an approximation.