Roasted Broccoli and Cauliflower is the best easy to make, healthy, and flavorful side dish! Topped with crunchy breadcrumbs and a medley of savory seasonings, this roasted veggie side dish might just steal the show from the main entree itself. And who knows? It’s so good, maybe even that picky eater at your table will dig in, too!

A large portion of roasted broccoli and cauliflower is presented on a white serving tray.


Roasted Broccoli and Cauliflower

Let’s be honest – cauliflower is all over the place these days. Whether it’s in a Cauliflower Pizza Crust or served as Cauliflower Rice, this veggie has made a culinary impact with it’s versatility. With that being said, sometimes, it’s nice just to enjoy some tasty cauliflower in it’s original form, and with some broccoli, too! This easy roasted veggie recipes enhances all the natural flavors of both broccoli and cauliflower.

The roasting method of cooking allows the veggies to be wonderfully tender, but also slightly browned and crunchy on top. As if that wasn’t enticing enough, I also tossed on some breadcrumbs to really add a nice crunch to things! More than even the crunchy breadcrumbs though, I really love the medley of simple seasonings and cheese in this recipe. The flavor here is mouthwatering, but doesn’t completely take over the veggies themselves.

One of the most amazing things about this simple side dish is that it pairs with just about any main entree you’re craving. Serve it on the side of some protein like The Very Best Oven Baked Chicken Breast or some indulgent Baked Ziti, because either way you plate it, these roasted veggies are sure to satisfy and compliment the entree. With all the vitamins and nutrients in these veggies, you also won’t ever feel bad about going back for seconds!

Uncooked broccoli and cauliflower are spread out on a baking sheet.

How to Make Roasted Broccoli and Cauliflower

This side dish is so wonderfully easy to make! Just toss it up, pop it into the oven, and enjoy. It’s that simple!

  1. Heat it up. Preheat your oven to 425˚F.
  2. Spread it out. Toss the cauliflower and broccoli together on a baking sheet then spread out in an even layer.
  3. Whisk it up. In a small bowl, whisk together the olive oil, 1/2 teaspoon garlic powder, kosher salt and pepper.
  4. Toss. Pour the olive oil over the vegetables and toss to coat.
  5. Make the breadcrumbs. In a medium bowl, whisk together the breadcrumbs, parmesan cheese, garlic powder and butter.
  6. Make it crunchy! Sprinkle the breadcrumbs over the vegetables evenly.
  7. Roast. Transfer to the oven. Roast for 15-20 minutes until the vegetables are tender and the breadcrumbs are golden.
  8. Enjoy! Serve immediately with the entree of your choice, and enjoy!
Crunchy roasted broccoli and cauliflower are spread out on a baking sheet.

Health Benefits of Broccoli and Cauliflower

Broccoli and cauliflower are both SO good for your body! Both veggies are rich in antioxidants, an array of vitamins, fiber, and are both very low in calories. They’ll help you stay full with all of the good stuff your body needs and none of the junk. That’s why I never ever feel guilty about grabbing second servings!

How To Store Roasted Broccoli and Cauliflower

In an airtight container, any leftovers you have of this scrumptious side dish will stay fresh for about 3-4 days. When reheating, make sure you use your air fryer or oven – not the microwave. Microwaving these roasted veggies will result in them being limp and having soggy, not crunchy breadcrumbs.

Can I use frozen veggies?

I don’t recommend it. Frozen veggies will take longer to bake, and they’ll release water as they do so, making them not so fresh and crunchy as a final product.

The corner of a white dish is filled with roasted vegetables.

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The corner of a white dish is filled with roasted vegetables.

Get the Recipe: Roasted Broccoli and Cauliflower Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This easy Roasted Broccoli and Cauliflower is made extra special with the addition of crunch garlic parmesan breadcrumbs! Roasted to perfection, this is one side dish you'll put on repeat.
5 from 1 vote
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Ingredients

  • 4 cups fresh cauliflower florets
  • 4 cups fresh broccoli florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons melted butter

Equipment

  • baking sheet

Instructions 

  • Preheat oven to 425˚F.
  • Toss the cauliflower and broccoli together on a baking sheet then spread out in an even layer.
  • In a small bowl, whisk together the olive oil, 1/2 teaspoon garlic powder, kosher salt and pepper.
  • Pour the olive oil over the vegetables and toss to coat.
  • In a medium bowl, whisk together the breadcrumbs, parmesan cheese, garlic powder and butter.
  • Sprinkle the breadcrumbs over the vegetables evenly.
  • Transfer to the oven. Roast for 15-20 minutes until the vegetables are tender and the breadcrumbs are golden.
  • Serve immediately.

Notes

Roasted Broccoli and Cauliflower can be served hot from the oven or warm as a salad. Best if served soon after baking.
Calories: 128kcal, Carbohydrates: 9g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 278mg, Potassium: 311mg, Fiber: 2g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 65mg, Calcium: 78mg, Iron: 1mg
Author: Kellie
Course: Side Dish
Cuisine: American