Parmesan Roasted Broccoli & Cauliflower

What you’ll need to make Parmesan Roasted Broccoli & Cauliflower

• Broccoli & Cauliflower – fresh, cut into bite sized pieces. A total of 6 cups. You can use one or the other or both. Substitutions include broccoflower or brussels sprouts.

• Onion – we use yellow onion but you may substitute white onion, red onion or purple onion, or leave it out completely if you choose.

• Olive Oil – we prefer to use olive oil for this but canola oil can be used instead.

• Parmesan Cheese – grated, fresh or “green shaker Parmesan” can be used for this recipe.

• Garlic – fresh, minced. We use 3-4 cloves (about 1 tablespoon) but we like garlic. Feel free to add more or use less. Also, garlic can be thinly sliced or chopped rather than minced.

• Kosher Salt & Ground Black Pepper – we love using kosher salt on vegetables but you can substitute regular iodized table salt if you prefer, just use a little less.

How to make Parmesan Roasted Broccoli & Cauliflower

Broccoli and cauliflower are packed full of vitamins, folates and fiber and are both really good for you but these vegetables aren’t always in regular rotation for most families.

This simple recipe for roasting them in the oven with some oil, garlic and Parmesan cheese transforms them into delicious little bites of savory goodness. A great way to get your family to eat them!

Preheat the oven to 425 degrees F with the rack in the middle position. Prepare the vegetables and set aside.

In a large bowl, combine olive oil, Parmesan cheese, minced garlic, kosher salt and pepper.

Stir well until combined. The mixture may seem dry.

Add prepared vegetables to the bowl and toss until well coated.

Spread the mixture onto a rimmed baking sheet. If any of the cheese mixture remains in the bowl, spread it evenly over the top of the vegetables.

Roast in the oven for 17-20 minutes, stirring once.

Cook until veggies are crisp tender and just slightly browned. Serve immediately. Enjoy!