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If you’re craving something crispy, flavorful, and incredibly easy, this Sheet Pan Roasted Broccoli and Cauliflower is the ultimate go-to side dish. It’s a simple roasted vegetable recipe that delivers bold flavor and golden caramelized edges with minimal effort.
Tossed in extra virgin olive oil, garlic, herbs, and topped with Parmesan cheese, this veggie combo becomes irresistibly crispy and satisfying. Serve it as a low carb side, mix it into a grain bowl, or pair it with chicken for a balanced meal. It’s naturally gluten-free, budget-friendly, and meal-prep approved.
Why You’ll Love This Recipe
- Crispy and golden – Roasting brings out the sweetness and depth in every floret.
- One-pan and hands-off – Just toss everything on a baking sheet and let your oven work.
- Nutritious and flavorful – A healthier, low carb, gluten-free side that doesn’t skimp on taste.
- Versatile – Delicious with classic seasonings or spiced up with curry powder or rosemary.
- Perfect for leftovers – Great reheated or tossed into grain bowls the next day.
What You’ll Need
- 1 small head broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- 2–3 tablespoons extra virgin olive oil
- 1–2 garlic cloves, pressed or minced (or ½ tsp garlic powder)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika or smoked paprika (or swap for curry powder or garlic powder for variation)
- ½ teaspoon dried thyme, rosemary, or oregano
- Juice of ½ a lemon
- Zest of ½ a lemon (optional for extra brightness)
- 3–4 tablespoons grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
Optional add-ons: Red pepper flakes, roasted chickpeas, or more grated cheese
How to Make
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss the broccoli and cauliflower florets with extra virgin olive oil, garlic or garlic powder, salt, pepper, paprika or curry powder, herbs, and Parmesan cheese until well coated.
3. Spread evenly on the prepared sheet pan, making sure everything is in a single layer for the best crisp.
4. Roast for 20–25 minutes, flipping once halfway through, until golden and tender.
5. Once out of the oven, drizzle with lemon juice, add lemon zest, and sprinkle with fresh parsley and extra Parmesan cheese to serve.
Recipe Tips
- Pat your veggies dry before roasting for the crispiest texture.
- Use smoked paprika, curry powder, or even rosemary for different flavor profiles.
- Want it cheesier? Add more Parmesan cheese during the last 5 minutes of roasting.
- Add to a grain bowl with rice, quinoa, or farro—or serve as a side with grilled chicken or salmon.
- Makes delicious leftovers—reheat in a skillet or air fryer to restore crispiness.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven, skillet, or air fryer for the best texture.
More Similar Recipes
- Cottage Cheese Stuffed Peppers
- Oven Roasted Okra
- Ground Beef And Cabbage
- Napa Cabbage Salad with Cashew Dressing
Roasted Broccoli and Cauliflower
Ingredients
- 1 small head broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- 2 3 tablespoons extra virgin olive oil
- 1 2 garlic cloves, pressed or minced (or ½ tsp garlic powder)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika, or swap for curry powder or garlic powder for variation
- ½ teaspoon dried thyme, rosemary, or oregano
- Juice of ½ a lemon
- Zest of ½ a lemon, optional for extra brightness
- 3 4 tablespoons grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
- Optional add-ons: Red pepper flakes, roasted chickpeas, or more grated cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss the broccoli and cauliflower florets with extra virgin olive oil, garlic or garlic powder, salt, pepper, paprika or curry powder, herbs, and Parmesan cheese until well coated.
- Spread evenly on the prepared sheet pan, making sure everything is in a single layer for the best crisp.
- Roast for 20–25 minutes, flipping once halfway through, until golden and tender.
- Once out of the oven, drizzle with lemon juice, add lemon zest, and sprinkle with fresh parsley and extra Parmesan cheese to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
