Roasted Broccoli and Cauliflower

published Feb 10, 2022
Roasted Broccoli and Cauliflower Recipe

This simple sheet pan of roasted broccoli and cauliflower florets will be a go-to side dish.

Serves4

Prep9 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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roasted broccoli and cauliflower in a serving bowl
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Roasted broccoli is a foolproof side dish that makes its way onto my family’s weeknight dinner roster weekly. That is, unless, we’re more in the mood for cauliflower. So why not have both? This quick and easy sheet pan of crispy, garlicky roasted broccoli and cauliflower is an A+ side that goes with just about anything.

What Temperature Should I Roast Broccoli and Cauliflower At? 

When it comes to roasted vegetables, the sweet spot is 425°F. This temperature is hot enough that the vegetables will take on some golden-brown color and caramelization, but not so hot that they’ll burn before becoming tender.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

How Do I Get the Veggies Crispy? 

In addition to roasting at 425°F, you’ll want to spread the florets in a single layer on the baking sheet, which gives them space to roast in the dry heat of the oven and crisp up. If they’re too close together, the moisture they release won’t have space to evaporate in the hot oven and the florets will steam instead of become caramelized and crispy.

What Should I Serve with Roasted Broccoli and Cauliflower?

This simple side dish pairs with pretty much everything. Here are a few of our favorite companions.

Roasted Broccoli and Cauliflower Recipe

This simple sheet pan of roasted broccoli and cauliflower florets will be a go-to side dish.

Prep time 9 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 cloves

    garlic

  • 8 ounces

    broccoli (about 1 medium stalk)

  • 8 ounces

    cauliflower (about 1/2 a medium head)

  • 2 tablespoons

    olive oil

  • 3/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    red pepper flakes (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Finely grate 2 garlic cloves onto a rimmed baking sheet. Trim 1/2-inch off the woody, dried-out bottom of the stems of 8 ounces broccoli and cut the core from 8 ounces cauliflower. Cut the florets into bite-sized pieces and place on the baking sheet. Cut the stems into bite-sized (1- to 1 1/4-inch) pieces and add to the baking sheet.

  3. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Toss until the broccoli and cauliflower are evenly coated and the garlic is evenly distributed. Spread out in an even layer.

  4. Roast, tossing halfway through, until tender and caramelized at the edges, 20 to 25 minutes total. Taste and season with more kosher salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.