Roasted Broccoli and Cauliflower with Garlic and Parmesan
Crisp-tender vegetables roasted until caramelized edges with garlic and melted Parmesan for a simple keto side. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs Broccoli florets, Cauliflower florets, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 2 tbsp Olive oil
- 3, minced Garlic cloves
- 1/4 cup, grated Parmesan cheese
- 1/4 tsp Salt
- 1/8 tsp Black pepper
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets, 2 cups cauliflower florets, 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a large baking sheet.
- Step 2: Spread vegetables in a single layer and roast for 20-25 minutes, stirring once halfway through, until edges are golden brown.
- Step 3: Remove from oven and sprinkle 1/4 cup grated Parmesan cheese over vegetables.
- Step 4: Return to oven for 2-3 minutes until cheese melts and vegetables are tender.
