Roasted Broccoli & Cauliflower Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

If not already done, cut broccoli and cauliflower into uniform bite-sized florets (roughly 1 to 1½ inches) so they roast evenly. Pat the florets dry with a towel to remove excess moisture (this promotes browning).

In a large bowl, combine 3 tbs extra-virgin olive oil, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk briefly to distribute the garlic and seasoning through the oil.

Add the dried broccoli and cauliflower florets to the bowl. Toss thoroughly until every floret is evenly coated with the seasoned oil. Spread the florets in a single layer on the prepared baking sheet, arranging cut sides down where possible and leaving a small gap between pieces for air circulation.

Place the baking sheet on the middle rack of the preheated oven. Roast for 18–25 minutes, stirring or flipping the florets once about halfway through (around 9–12 minutes). Roast until the vegetables are golden at the edges and tender when pierced with a fork. Timing depends on floret size and oven; smaller pieces may finish nearer 18 minutes, larger pieces up to 25 minutes.

Optional: For extra char, switch the oven to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Remove the baking sheet from the oven. While still hot, drizzle 1 tbs fresh lemon juice over the roasted florets and gently toss to combine.

Transfer the roasted broccoli and cauliflower to a serving platter. Drizzle the balsamic glaze evenly over the vegetables (about 2 tbs total). Sprinkle chopped fresh parsley and, if using, grated Parmesan on top.

Taste and adjust seasoning, adding a pinch more salt or black pepper if desired. Serve warm.