Roasted Broccoli and Cauliflower with Lemon and Garlic
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Everyday Food, December 2008
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
- 1 large head cauliflower (about 2 pounds), broken into florets
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 lemons, thinly sliced
- Coarse salt and ground pepper
Directions
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Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
Another similar recipe that I have says 450 degrees 20-25 minutes...
I definitely dug these roasted broccoli and cauliflower, but have to agree with dct1. 475 was way too high. But the lemony flavor? Yum.
The recommended temperature of 475 degrees must be wrong! The veggies were starting to burn at the 10 minute mark; thank goodness I checked on them then. Usually I roast veggies at 400 degrees temp. Otherwise this was OK. Not bad, not amazing. But it's nice to have something different to do with broccoli.
This came out pretty dry and surprisingly bland. I don't recommend it. I'm sure there's dozens of other veggie sides on here that would be much tastier!
I made this as a side for some friends and my hubby and we all agreed it was just, ok. I added some extra sharp cheddar cheese to the left overs and it's super yummy though.
My whole family loved this recipe and it was very easy to make!
This was really easy to make and resulted in deliciously, lemony veggies. I didn't get much garlic flavor but it tasted great anyway. Mine cooked in less than 25 minutes.