Garlic Parmesan Roasted Broccoli and Cauliflower
This Garlic Parmesan Roasted Broccoli and Cauliflower is crispy, flavorful, and simple to make. It's the perfect veggie side dish for weeknights or to add to any holiday spread!
Servings: 12
Ingredients
- 1 head of broccoli, cut into bite sized florets (about 4 cups)
- 1 head cauliflower, cut into bite sized florets (about 4 cups)
- ⅓ cup olive oil
- 6 cloves garlic, pressed
- 1-2 teaspoon honey
- 1 teaspoon Italian spices
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 tablespoon panko breadcrumbs
- juice of ½ lemon
- ½ cup parmesan, shredded
- 3 tablespoon flat leafed parsley, chopped
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- In a bowl, combine broccoli, cauliflower, olive oil, garlic, honey, Italian spices, paprika, garlic powder, chili flakes, salt, black pepper, panko, lemon juice and parmesan cheese. Toss to combine.
- Once the broccoli and cauliflower are evenly coated, spread them on the prepared sheet pan in an even layer. Top with additional cheese if desired. Bake for 25- 30 minutes, shaking the tray halfway through.
- Garnish with parsley and enjoy!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 0.5cup | Calories: 115kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 69mg | Calcium: 95mg | Iron: 1mg
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