Roasted broccoli and cauliflower is a delicious side dish that's easy to make. It's perfect for any time of the year, but especially during the fall when it can be served with a simple protein like beef, chicken, turkey, or ham. This recipe adds great flavor without being too hard to make. A perfect beginner cook side dish that never fails!
Roasted Broccoli and Cauliflower
Roasted broccoli and cauliflower are some of my favorite healthy, easy-to-prepare side dishes that can be enjoyed as part of any meal. Roasting vegetables brings out their natural sweetness while adding depth to the flavor profile. The result is an irresistible combination of crunchy texture and sweet flavors with just enough salt to bring it all together without being too salty or overpowering.
Eating veggies should never feel like work—so if you’re looking for a way to incorporate more fruits and vegetables into your diet without sacrificing taste, this roasted vegetable recipe is sure to please!
I especially love that I can make a huge batch on Sunday and have veggies for my lunches all week or just a side for 2 to 3 meals in the week. Plus, they are super versatile making it a great way to add or try different spices and herbs!
Can I Use Frozen Broccoli and Cauliflower for This?
While you can definitely use frozen vegetables for this, you will want to be aware of the extra moisture they often contain.
My recommendation is that if you plan to use frozen broccoli and cauliflower for this dish, make sure you thaw it first. Just letting it sit at room temperature for 20 to 30 minutes is fine to get some of that extra moisture to thaw a bit.
Then, you'll want to remove the excess moisture by patting the vegetables dry before putting them onto the baking sheet with the seasonings.
Another thing to consider is cutting the florets into smaller pieces before roasting to ensure an even cooking time. This in particular is handy with frozen since they aren't always of uniform sizes.
Is Roasted Broccoli Bad For You?
When making roasted vegetables, you will use a small amount of oil. Whether that is olive oil, vegetable oil, or even coconut oil, you need this small amount in order to help the vegetables cook and brown nicely.
Since you are using such a small amount of oil, the vegetables, including this roasted broccoli recipe, is considered low fat and something that you can enjoy guilt-free.
If you are still concerned about the amount of oil, it can be removed and the vegetables just dusted with the seasonings. The difference will be that the flavor may not cling to the broccoli and cauliflower well, and you are less likely to get that nice golden color you want on the roasted vegetables.
What Entree Goes with Roasted Cauliflower?
Honestly, you can eat these roasted vegetables as a dish all by itself, but it is typically served as a side to a meal or entree. They are truly that good. But I know most people are not going to sit down with just a plate of vegetables.
Roasted vegetables pair well with any entrée and they can be served as a side to pretty much anything, including fish, beef, chicken, turkey, or pork. Just keep in mind that the higher fat content of some meats may alter the overall flavor profile. They are great for a lighter option with a rich dish, but also excellent alongside baked or grilled items for a fully healthy and light meal.
Some of my favorite things to make with my roasted broccoli and cauliflower are simple meals. Things that I make in the oven or in a slow cooker, so it is not things that take a lot of my time.
One of my favorite meals to serve this with is my spatchcocked Thai roasted chicken recipe. Another option would be as a side to homemade chicken parmesan. Of course, these are excellent with a beef pot roast, beef bourguignon, or barbecue chicken breasts.
How Long are Roasted Vegetables Good For?
Roasted vegetables are best when they are fresh. They will last for about three to four days in the refrigerator before they start to lose some of their crispness and flavor, but you can also freeze them for up to two months. Make sure you store them in an airtight container, whether it is plastic or glass containers, to ensure that they don't lose moisture or pick up odors from the refrigerator. You can also use plastic bags like a sandwich bag or freezer bag.
- Herbs de Provence
- Olive oil
- Red pepper flakes
- Black pepper
Handy Kitchen Tools
Optional: Air Fryer
How to Make Roasted Broccoli and Cauliflower
Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and pat dry your broccoli and cauliflower. If using a whole head of broccoli or cauliflower, begin by removing the stem and cutting the head off with just the florets.
Then use your knife to cut through the smaller stems on each floret to separate them into smaller bite-sized pieces. Continue until all of the vegetables are close in size.
In a small bowl, whisk together the olive oil, Herbs de Provence, red pepper flakes, garlic, salt, and black pepper.
Place the cauliflower and broccoli onto the prepared baking sheet and toss so they are mixed together nicely.
Pour the herbed oil over the vegetables then toss so that all are coated with some of the spices and oil.
Bake for 20 to 22 minutes until they are tender and golden on the edges.
Sprinkle with parmesan while hot before serving.
How to Make Roasted Broccoli and Cauliflower in an Air Fryer
Preheat the air fryer to 400°F.
Follow steps 2 to 4 as directed above.
Place the broccoli and cauliflower in a large bowl, and toss with the herbed oil mixture until the vegetables are coated well.
Place the vegetables into the air fryer basket, being careful to not overcrowd them and leaving them in a single layer for better airflow. You may need to do multiple batches.
Cook for 5 minutes, then shake or stir the broccoli and cauliflower. Continue cooking for an additional 5 to 8 minutes, or until tender and nicely browned.
Repeat until all of the vegetables are roasted, then toss with parmesan before serving.
Tips for Roasting Vegetables:
- Always save leaves, stems, and peels from vegetables in a container or bag in your freezer. Once the container is full, use them with water and herbs to create a richer meat stock or homemade vegetable stock.
- Line your baking sheet with parchment paper or aluminum foil for easier cleanup. If you prefer to use a reusable option, then invest in silicone baking mats. They still have to be cleaned after each use, but will help keep the mess to a minimum and also prevent foods from sticking or burning.
- For more even color, rotate the baking sheet and flip or toss the vegetables halfway through the cooking time.
- If using an air fryer, remember that smaller pieces will cook faster, as well as the fact that not all air fryers cook the same. Always check halfway through the cooking time to make sure they aren't over cooked the first time you make a recipe in the air fryer.
More Broccoli Recipes
If you're looking for an easy way to add more vegetables to your diet, then this is the recipe for you. For those who prefer something else, or just have extra broccoli they want to use, below are a few more excellent broccoli-based recipes that your family will enjoy. Make sure to bookmark, pin, or print these recipes for later!
- The Easiest Creamy Broccoli with Bacon
- Sweet and Savory Broccoli Apple Salad with Nuts
- Creamy Broccoli Cauliflower Salad with Bacon
- Copycat Panera Bread Broccoli Cheddar Soup Recipe
- 1 (1-pound) head cauliflower
- 1 (1-pound) head broccoli
- ¼ cup olive oil
- 1 tablespoon Herbs de Provence
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (more or less to taste)
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- ¼ cup shredded Parmesan cheese
How to Make Roasted Broccoli and Cauliflower
- Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash and pat dry your broccoli and cauliflower. If using a whole head of broccoli or cauliflower, begin by removing the stem and cutting the head off with just the florets.
- Then use your knife to cut through the smaller stems on each floret to separate them into smaller bite-sized pieces. Continue until all of the vegetables are close in size.
- In a small bowl, whisk together the olive oil, Herbs de Provence, red pepper flakes, garlic, salt, and black pepper.
- Place the cauliflower and broccoli onto the prepared baking sheet and toss so they are mixed together nicely.
- Pour the herbed oil over the vegetables then toss so that all are coated with some of the spices and oil.
- Bake for 20 to 22 minutes until they are tender and golden on the edges.
- Sprinkle with parmesan while hot before serving.
How to Make Roasted Broccoli and Cauliflower in an Air Fryer
- Preheat the air fryer to 400°F.
- Follow steps 2 to 4 as directed above.
- Place the broccoli and cauliflower in a large bowl, and toss with the herbed oil mixture until the vegetables are coated well.
- Place the vegetables into the air fryer basket, being careful to not overcrowd them and leaving them in a single layer for better airflow. You may need to do multiple batches.
- Cook for 5 minutes, then shake or stir the broccoli and cauliflower. Continue cooking for an additional 5 to 8 minutes, or until tender and nicely browned.
- Repeat until all of the vegetables are roasted, then toss with parmesan before serving.
This method can be used with any vegetable. Lower the cooking time for thinner or smaller pieces of vegetables.
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Amount Per Serving: Calories: 121Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 425mgCarbohydrates: 5gFiber: 3gSugar: 2gProtein: 3g