Roasted broccoli and cauliflower in bowl

Roasted Broccoli and Cauliflower

Course: Side Dish
Cuisine: American
Keyword: roasted broccoli, roasted cauliflower, roasting vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 57kcal
Author: Lisa MarcAurele
Oven roasting broccoli and cauliflower instead adds a bit of sweetness along with a touch of crispiness. It's a great way to bring out a deeper flavor profile!
Print Recipe


  • 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.


Be sure not to overlap the vegetables. They should be in a single layer for roasting evenly.
Florets should be cut to about the same size so smaller pieces don't burn while larger ones are still cooking.


Calories: 57kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 210mg | Potassium: 157mg | Fiber: 1g | Sugar: 0g | Vitamin A: 110IU | Vitamin C: 32.4mg | Calcium: 18mg | Iron: 0.3mg

Additional Info

Net Carbs: 2 g | % Carbs: 16.7 % | % Protein: 8.3 % | % Fat: 75 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.