Roasted Broccoli & Cauliflower (v) Recipe

Preheat and prepare pans

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly oil it so the florets won’t stick.

Wash and thoroughly dry the broccoli and cauliflower florets. Pat them with paper towels — dry florets roast and caramelize better.

In a large mixing bowl, combine the olive oil, minced garlic, salt, black pepper, and red pepper flakes. Stir to combine.

Add the broccoli and cauliflower florets to the bowl. Toss thoroughly so each piece is evenly coated with the oil and garlic mixture.

Spread the florets in a single layer on the prepared baking sheet. Arrange them cut-side down where possible and leave a little space between pieces for even roasting. Overcrowding will steam rather than roast.

Place the baking sheet on the middle rack and roast for 20 minutes. After 12 minutes, use a spatula to flip any pieces that are browning unevenly so they finish caramelizing evenly. Total roasting time should be 18–25 minutes depending on floret size and oven: aim for tender stems and browned, crisp edges.

If you prefer slightly charred tips, switch the oven to broil on high for 1–2 minutes at the end, watching closely to avoid burning.

Remove the tray from the oven. Immediately drizzle the roasted florets with the balsamic glaze (about 2–3 tablespoons). If using lemon juice, drizzle it now for a bright lift.

Gently toss or turn the florets on the sheet to distribute the glaze and juices evenly. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Transfer to a serving plate, sprinkle with chopped fresh parsley if using, and serve warm.