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The corner of a white dish is filled with roasted vegetables.
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5 from 1 vote

Roasted Broccoli and Cauliflower Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Kellie
Cost: $9

Equipment

  • baking sheet

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

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.

Nutrition

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