Roasted Broccoli and Cauliflower
Recipe from Skinnytaste
Ingredients
- 3/4 pound broccoli florets (about 4 heaping cups)
- 3/4 pound cauliflower florets (about 4 heaping cups)
- 4 large garlic cloves, peeled and sliced thin
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 2.5 tablespoons seasoned breadcrumbs
- 2.5 tablespoons grated parmesan cheese
Method
- Preheat oven to 400°F with rack centered. Spray sheet pan with oil.
- Combine vegetables in a bowl with garlic, olive oil, salt, pepper, breadcrumbs, and half the parmesan. Toss to coat thoroughly.
- Spread mixture on sheet pan and roast for 20-30 minutes until tender-crisp with browned edges, stirring halfway through.
- Remove from oven and top with remaining cheese before serving.