Roasted Broccoli & Cauliflower

Roasted Broccoli & Cauliflower

Heat your oven to 425°F.

For about 4 servings, use roughly 3 cups broccoli florets + 3 cups cauliflower florets. Keep them fairly substantial—not tiny pieces.

Dry the vegetables well. Moisture is the enemy of browning.

Toss them with:

• 1½ Tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• Black pepper
• Just a small pinch of salt
• Optional: ¼–½ tsp paprika 
• 2 Tbsp Parmesan toward the end

Spread them on a large sheet pan in one layer with some breathing room. Flat cut sides against the pan whenever possible—that’s where you’ll get those delicious browned spots.

Roast for 15 minutes without bothering them.

Then flip/stir and roast another 7–10 minutes. During the last 3–5 minutes, sprinkle the Parmesan over them and put them back in.

You’re looking for browned, slightly crisp edges with tender centers, not soft casserole vegetables.

Ok Gregory wasn't a big fan of this.  He prefers the veggies with the cottage cheese!  I also prefer the cottage cheese/veggie recipe, but this was okay as something different