For a change of flavor, try oven roasted broccoli and cauliflower instead of steaming the vegetables. It adds a bit of sweetness along with a touch of crispiness.
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Did you know that roasting vegetables brings on a whole new flavor? It’s true. This cooking method is the best way to bring out the sweetness in vegetables by caramelizing the natural sugars. I love the deeper flavor profile it gives things like jicama and green beans. And it works well for keto friendly vegetables like Brussels sprouts, broccoli, and cauliflower.
In fact, I often roast Brussels sprouts to bring out their natural sugars. And it’s the secret for making an amazingly delicious Brussels sprout soup. Even those who don’t really care for the mini cabbage looking veggies love the taste that roasting adds in that soup.
And roasting vegetables is so easy to do! You simply bake the veggies on a rimmed baking sheet with some oil and salt. A little garlic can be added as well to enhance the flavor even more.
How to roast broccoli and cauliflower
Need more details for roasting broccoli and cauliflower together? I start out by putting a mixture of cut florets in a single layer onto a sheet pan.
Then, I drizzle a little olive oil and sprinkle salt over the florets. I also like to sprinkle in some minced garlic to give it more flavor. It’s best to then toss the veggies to make sure they are evenly coated in the oil and seasonings.
Although some like to roast at 450°F, I turn it down a bit to 425°F so the vegetables don’t brown to quickly. However, you can also do a slow roast at a lower temperature if desired.
Slow roasting tends to result in softer and sweeter vegetables. But it can take a long time, especially if you do it at a very low temperature like 250°F.
And be sure to avoid these common mistakes when roasting vegetables!
At 425°F, roasted broccoli and cauliflower florets should begin to brown in about ten to fifteen minutes. At low temps, it could take an hour or more. So experiment with different temperatures and times to see what results in a flavor and texture that you prefer.
When I’m pressed for time, I do a high temperature to roast broccoli and cauliflower for less time. This gives a tender crisp texture. However, things can brown rather quickly so it’s best to keep a good eye on things if you don’t want to end up with burnt broccoli which is actually a popular thing.
Tips for roasted broccoli and cauliflower
When oven roasting veggies, be sure to keep the following things in mind:
- Make sure that the vegetables are in a single layer. You won’t get the best caramelization if the pieces are too close or on top of each other.
- The pieces should all be around the same size so they all get fully cooked at the same time. Small pieces may begin to burn before the larger pieces are done.
- Be sure to use an adequate amount of oil. Not only does the fat give the vegetables a more intense flavor, it ensures they don’t end up dry.
- For even cooking, it’s best to toss the vegetables at least once during the cooking time.
Kitchen Tools Used
- Sheet Pan – A rimmed baking pan is needed to cook the vegetables on in the oven.
- Spatula – For even cooking, a spatula is used to toss the vegetables in the middle of the baking time.
Roasted Broccoli and Cauliflower
- 8 ounces cauliflower cut into florets
- 4 ounces broccoli cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 cloves garlic minced
- Combine all ingredients together and then spread onto a rimmed baking pan.
- Bake at 425°F for 10 to 15 minutes until vegetables are tender and starting to brown. Toss vegetables at least once during the middle of the baking time for even cooking.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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