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Roasted Broccoli + Cauliflower with Parmesan 🥦🍋
Delicious Veggie side – fancy enough for your holiday table, but easy enough for weekly meal prep!
➡️If you are trying to eat healthier, cruciferous vegetables like broccoli & cauliflower should be at the very top of your daily list!
Just one cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene.
Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc. Broccoli provides fiber and is low in calories, while being very satisfying (when prepared well!) and dense in nutrients.
Makes 8 servings
Ingredients:
- 2 lbs broccoli, cut or broken into bite-sized florets
- 2 lbs cauliflower, cut or broken into bite-sized florets
- 4 Tbsps avocado oil or olive oil
- juice from 1 fresh lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt, to taste, about 1/2 teaspoon
- freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsps curly parsley, minced
Instructions:
Preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper.
Place your prepared broccoli and cauliflower florets into a large bowl.
Drizzle with the oil, lemon juice and sprinkle with the seasonings. Toss very well to get all pieces evenly coated.
Arrange the florets into a single layer onto your prepared baking sheets.
Roast for 18-20 minutes, flipping halfway, until tender-crisp and lightly browned.
As soon as your broccoli and cauliflower is done to your liking, remove from the oven and sprinkle with the grated parmesan cheese.
Sprinkle with chopped parsley and enjoy!
❤Rachel
Ingredients
- 2 lbs broccoli, cut or broken into bite-sized florets
- 2 lbs cauliflower, cut or broken into bite-sized florets
- 4 Tbsps avocado oil or olive oil
- juice from 1 fresh lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt, to taste, about 1/2 teaspoon
- freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsps curly parsley, minced
Instructions
- Preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper.
- Place your prepared broccoli and cauliflower florets into a large bowl.
- Drizzle with the oil, lemon juice and sprinkle with the seasonings. Toss very well to get all pieces evenly coated.
- Arrange the florets into a single layer onto your prepared baking sheets.
- Roast for 18-20 minutes, flipping halfway, until tender-crisp and lightly browned.
- As soon as your broccoli and cauliflower is done to your liking, remove from the oven and sprinkle with the grated parmesan cheese.
- Sprinkle with chopped parsley and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs broccoli, cut or broken into bite-sized florets
- 2 lbs cauliflower, cut or broken into bite-sized florets
- 4 Tbsps avocado oil or olive oil
- juice from 1 fresh lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt, to taste, about 1/2 teaspoon
- freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsps curly parsley, minced
Instructions
- Preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper.
- Place your prepared broccoli and cauliflower florets into a large bowl.
- Drizzle with the oil, lemon juice and sprinkle with the seasonings. Toss very well to get all pieces evenly coated.
- Arrange the florets into a single layer onto your prepared baking sheets.
- Roast for 18-20 minutes, flipping halfway, until tender-crisp and lightly browned.
- As soon as your broccoli and cauliflower is done to your liking, remove from the oven and sprinkle with the grated parmesan cheese.
- Sprinkle with chopped parsley and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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