If you try to incorporate more cauliflower and broccoli into your diet, you may get bored of eating it raw or steamed. Luckily, you can keep those veggies healthy without tasting bland by roasting them in your oven. Roasting cauliflower and broccoli gives them a much deeper, sweeter taste because it caramelizes their natural sugars. Proper roasting will ensure crispy, flavorful vegetables without relying on a large amount of fat.
Instructions
1. Separate the cauliflower and broccoli into florets, discarding the core and tough stems. Make sure the florets are all roughly the same size, trimming as necessary.
2. Spread the cauliflower and broccoli florets in a single layer in a 9-inch by 13-inch baking dish. Drizzle them with 2 tbsp. vegetable or olive oil and stir gently until they are all evenly coated. Add another 1 tbsp. oil if necessary.
3. Sprinkle 1/2 tsp. salt over the florets. If needed, use another 1/2 tsp. salt to ensure that all the florets get a light sprinkling.
4. Cover the baking dish with aluminum foil and place in a preheated 375-degree oven. Roast for 30 minutes, then peel off and discard the foil. Stir the florets with a spoon to redistribute them, then return to the oven for another 10 minutes.
5. Remove the vegetables and stir them again, to keep them from burning. Continue to roast and stir every 10 minutes, just until the florets are lightly browned and feel soft without being mushy (about 30 minutes total while they're uncovered). Serve the roasted cauliflower and broccoli hot for the best results.
Tags: cauliflower broccoli, baking dish, broccoli into, cauliflower broccoli into