Roasted Cauliflower and Broccoli
Roast a batch of this Roasted Cauliflower and Broccoli on a Sunday, and you'll find new ways to add the veggies to dishes like salads, pastas and grain bowls all week long.
Prep time:
Cook time:
Yield:
Serving size: 8
Calories per serving: 44
Ingredients:
Cook time:
Yield:
Serving size: 8
Calories per serving: 44
1 small head cauliflower (2 pounds), cut into florets
2 large stalks broccoli (1 pound), cut into florets
1 head garlic, broken into cloves
2 tablespoons olive oil
1/2 teaspoon salt
Directions:
Preheat the oven to 375 degrees F.
Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
Source: foodnetwork.com
Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
