Roasted Broccoli and Cauliflower with Garlic Breadcrumbs
Roasted broccoli and cauliflower with crisp garlic breadcrumbs, fresh lemon juice, and mint. It’s an easy side dish that roasts in two rounds for the best texture: tender vegetables, golden breadcrumbs, and a bright finish that makes it feel a little more special than your average roasted veggies.
Servings: 4 people
Calories: 162kcal
Equipment
Ingredients
- 3 ½ cups fresh broccoli florets washed and dried
- 3 cups fresh cauliflower florets washed and dried
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons breadcrumbs or panko
- 1 tablespoon lemon juice zest from one lemon is optional
- 1 tablespoon fresh mint minced
Instructions
- Preheat the oven to 400℉.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the broccoli and cauliflower with olive oil, salt, garlic powder, and black pepper.3 ½ cups fresh broccoli florets, 3 cups fresh cauliflower florets, 3 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder
- Transfer the mixture to the baking sheet and make sure the vegetables are in a single layer. Roast for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the breadcrumbs over the vegetables, using a spoon to coat the florets evenly. Then place the baking sheet back into the oven and roast for an additional 5 minutes until the veggies are golden.2 tablespoons breadcrumbs
- Remove the sheet pan from the oven and toss the florets with the lemon juice and mint. Serve warm as a side dish.1 tablespoon lemon juice, 1 tablespoon fresh mint
Notes
Cut cauliflower florets down to match the size of the broccoli for even roasting.
Dry the vegetables thoroughly before roasting to avoid steaming.
Add breadcrumbs at the 15-minute mark, not before.
You will know that the veggies are done when they are fork-tender and the edges are starting to char. If you really like a charred or more crisp vegetable, extend the second oven round up to 10 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 350°F for 8 to 10 minutes.
Freeze the veggies before adding the lemon and mint for up to 3 months.
Can be served cold as well as warm.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 377mg | Potassium: 503mg | Fiber: 4g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 109mg | Calcium: 67mg | Iron: 1mg
