I’ll admit right up front: I don’t like vegetables. Oh, I’ve always liked them if they were in something, like soups or casseroles, but a serving of plain vegetables on the plate by themselves? Forget it. However, vegetables are so healthy that I was determined to find a way to prepare them tastily.
When I first found a recipe for roasted vegetables, I thought, why not try it? I wasn’t optimistic that I would like them, but I was willing to give it a try. After I made my first batch of roasted broccoli, I was shocked! I loved it! I had never loved any vegetable before, but this recipe turned broccoli from a mushy green tree to be choked down into a crispy morsel to be savored. And the recipe is so easy and quick to make, it’s almost unbelievable that the vegetables can taste this good!
The following is a very basic recipe for roasted broccoli and cauliflower. You can roast other vegetables too, of course – I have also tried asparagus, beets, carrots, and potatoes, all with fantastic results. However, broccoli and cauliflower are still my favorite roasted vegetables, and are thus the focus of this post. This method of preparing vegetables is perfect for kids and those who don’t usually like vegetables, as the flavor changes so much that it is hardly recognizable as being the same plant. Enjoy this simple, healthy, frugal, and most of all delicious recipe!
Garlic Roasted Broccoli and Cauliflower
You will need:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tbsp. olive oil
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. garlic powder
- Large bowl
- Baking sheet
(Click here for the printable PDF version of this recipe!)
First of all, gather your ingredients and preheat the oven to 400°. Move a rack in the oven to the topmost shelf in the oven.
Place the broccoli and cauliflower in a large bowl, then drizzle the olive oil, salt, pepper, and garlic powder over the veggies. Toss well so that the vegetables get totally coated with the oil and spices.
Place the broccoli and cauliflower on the baking sheet in a single layer, separating the vegetables from each other as best you can.
Place the baking sheet on the top rack of the oven, and bake for 8 minutes. Take the pan out of the oven and flip the veggies to the other side, then place back in and cook for an additional 8 minutes or until the veggies are crispy and browned.
Serve right away! The roasted veggies taste best right out of the oven, and will get soft and cold if they are out of the oven too long.
Enjoy this delicious way to eat vegetables that everyone is guaranteed to like! If you try this recipe, let me know in the comments below!