Ever since we could consume solid foods as toddlers, we’ve always known that vegetables are good for us. They’re packed with vitamins, nutrients, and all of that good stuff. I have a love/hate relationship with vegetables. Sometimes I love them, sometimes I hate them… Just depends on my mood, I guess. But more importantly, depends on how they’re prepared. Steamed veggies? Ew. Oven roasted veggies? GET IN MY BELLY NOW.
Try this amazing oven roasted broccoli and cauliflower recipe. I’ve tried this with other veggies too and they come out just as fantastic. Bjorn and I can just eat this as a meal for dinner, and trust me, we have!
PS – A cute side story about my niece, Chloe. We were doing her activity book together and there was a page with a picture of an empty plate. The directions were to draw your favorite food on the plate. She started to draw little circles all over. I asked her what it was. “Peas!!!!” She’s only 5 – Who is she?!
Oven Roasted Broccoli and Cauliflower Duo
- Half head of broccoli
- Half head of cauliflower
- Olive oil
- Sea salt and black pepper
- 4 garlic cloves, sliced
- 1 lemon
1. Preheat oven to 425 degrees (F).2. Cut broccoli and cauliflower florets into bite size pieces. Place onto baking tray. Add garlic slices throughout.
3. Drizzle olive oil atop and season with sea salt and black pepper.
4. Bake for 25-30 minutes.
5. Remove from oven. Squeeze the juice of the lemon all over the roasted veggies. Top with about 2 teaspoons of lemon zest.