• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Side Dish

    Roasted Broccoli and Cauliflower

    Published: Nov 28, 2022 by Marissa Stevens · 26 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe

    This is my go-to recipe for Roasted Broccoli and Cauliflower - two of my favorite cruciferous vegetables, delicious alone and even better together. This makes a perfect side dish to most any main and is satisfying and delicious as a meal on it's own when you have the urge to fill your belly with vegetables, as I sometimes do.

    Squeezing lemon over Roasted Broccoli and Cauliflower on a white platter.

    This is the easiest recipe you'll find for roasting broccoli and cauliflower - just douse the pair of florets with olive oil, season with a little salt and a squeeze of fresh lemon (if you like), roast in a hot oven and serve.

    Jump to:
    • Ingredients You Need to Make Roasted Broccoli and Cauliflower
    • Optional Sauce Ideas
    • Pair With
    • How to Store and Reheat
    • How to Roast Broccoli and Cauliflower
    • Roasted Broccoli and Cauliflower
    • 💬 Comments

    Ingredients You Need to Make Roasted Broccoli and Cauliflower

    Roasted Broccoli and Cauliflower Ingredients on a white marble board.
    • Broccoli: Look for broccoli with firm stems and uniformly deep or bright green, tightly closed buds. 
    • Cauliflower: Look for a bright white, tightly compact head of cauliflower without brown spots or loose or crumbly florets.
    • Olive Oil: good quality, extra virgin olive oil
    • Kosher Salt and Freshly Ground Black Pepper
    • Lemon: fresh lemon juice for serving, optional

    I find that many recipes for roasted broccoli and cauliflower call for a temperature too hot and cooking time too long, resulting in mushy cauliflower. No thanks. The taste and texture are so much better with the right temperature and time, leaving the broccoli and cauliflower with a little bite.  And this might surprise you, but to get those delicious, crispy edges you should skip the toss midway through cooking that many recipes call for. 

    Roasted Broccoli and Cauliflower on a white ceramic platter.

    Optional Sauce Ideas

    Drizzle or toss roasted broccoli and cauliflower with one of the following:

    • Miso Butter - mash together 2 tablespoons room temperature butter with 1 tablespoon miso and toss with hot roasted broccoli and cauliflower just before serving.
    • Anchovy Butter - combine 1 minced clove garlic, 2 tablespoons butter and 4 anchovy filets in a small sauce pan over medium heat; cook and stir until garlic is fragrant and anchovies have melted. Drizzle over just before serving.
    • Fresh Lemon Juice and Crushed Red Pepper - squeeze the juice from half a lemon over hot roasted broccoli and cauliflower and sprinkle with a pinch or two of crushed red pepper just before serving.
    • Sesame Soy - combine 1 tablespoon each of Soy Sauce and Toasted Sesame Oil in a small bowl along with several grinds of black pepper; drizzle over just before serving.

    Pair With

    Most often I serve this simply with a squeeze of fresh lemon, often to balance out rich side dishes like Cornbread Dressing, Cornbread Pudding, Twice Baked Potatoes, Cheesy Potatoes or Skillet Potatoes.

    How to Store and Reheat

    Store leftover Roasted Broccoli and Cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat spread on a rimmed baking sheet in an oven preheated to 350˚F for 6 to 10 minutes, until hot. Or reheat on the stove top, cooking and stirring in a little olive oil in a skillet over medium heat, about 5 minutes.

    How to Roast Broccoli and Cauliflower

    Preheat oven to 425°F. Arrange broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and season with kosher salt.

    Drizzling Olive Oil on raw Broccoli and Cauliflower
    Raw Broccoli and Cauliflower ready to roast

    Roast broccoli and cauliflower for 20 to 25 minutes, until crisp-tender with charred edges.

    Roasted Broccoli and Cauliflower ready to serve

    Serve drizzled with more olive oil, a squeeze of lemon and a final sprinkle of kosher salt or other flavor enhancer as listed above.

    Squeezing lemon over Roasted Broccoli and Cauliflower on a white platter.

    Roasted Broccoli and Cauliflower

    Marissa Stevens
    Serve this crisp tender, lightly charred broccoli and cauliflower as a side dish or as a light and satisfying main dish.
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Servings 4 people
    Calories 190 kcal

    Ingredients
      

    • 1 pound broccoli cut into florets
    • 1 pound cauliflower cut into florets
    • ¼ cup olive oil or more
    • kosher salt to taste
    • freshly ground black pepper to taste
    • ½ lemon optional

    Instructions
     

    • Preheat oven to 425°F.
    • Arrange broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper for easy clean up. Drizzle with olive oil and season with kosher salt.
    • Roast broccoli and cauliflower for 20 to 25 minutes, until crisp-tender with lightly charred edges.
    • If desired, squeeze juice from lemon half evenly over and finish with kosher salt and pepper to taste. Serve.

    Notes

    Optional flavor enhancing ideas:
    Drizzle or toss roasted broccoli and cauliflower with one of the following:
    • Miso Butter – mash together 2 tablespoons room temperature butter with 1 tablespoon miso and toss with hot roasted broccoli and cauliflower just before serving.
    • Anchovy Butter – combine 1 minced clove garlic, 2 tablespoons butter and 4 anchovy filets in a small sauce pan over medium heat; cook and stir until garlic is fragrant and anchovies have melted. Drizzle over just before serving.
    • Fresh Lemon Juice and Crushed Red Pepper – squeeze the juice from half a lemon over hot roasted broccoli and cauliflower and sprinkle with a pinch or two of crushed red pepper just before serving.
    • Sesame Soy – combine 1 tablespoon each of Soy Sauce and Toasted Sesame Oil in a small bowl along with several grinds of black pepper; drizzle over just before serving.

    Nutrition

    Calories: 190kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 72mgPotassium: 716mgFiber: 6gSugar: 4gVitamin A: 709IUVitamin C: 163mgCalcium: 82mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Side Dishes

    • Garlic Butter Mushrooms
    • Roasted Potatoes and Brussels Sprouts
    • Garlic Butter Sauce for Seafood
    • Roasted Green Beans and Potatoes

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Christy says

      March 15, 2023 at 2:37 pm

      It would really help those that are new to cooking or just don’t know, like me.
      What level do you put the oven rack to roast the veggies?

      If you Dont mind please put that on your future recipes.
      Thank you!

      Reply
      • Marissa Stevens says

        March 19, 2023 at 9:34 am

        Hi Christy. In my recipes, the rack should be in the middle of the oven unless I specify a different height.

        Reply
    2. David @ Spiced says

      November 29, 2022 at 4:58 am

      5 stars
      I've always loved roasted broccoli, and roasted cauliflower is also on that list. This is such an easy and simple side dish - perfect for the holidays! That squeeze of lemon on there is perfection!

      Reply
    3. Marcia King says

      April 09, 2022 at 8:56 am

      Where is the Garlic? 😋

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:54 am

        haha...add as much as you like! 🙂

        Reply
    4. Donna F says

      September 10, 2021 at 9:34 pm

      5 stars
      This has become my go-to recipe for roasting broccoli and cauliflower. I usually add thin onion wedges too. And almost always use the sesame oil/soy sauce topping - love that!!

      I confess I had tried for months to figure out the proper proportions for a dressing used on a French green bean-red pepper/red onion strips-black olive appetizer I have gotten locally. As soon as I tried the equal parts sesame oil and soy sauce on your recipe, I knew I’d found the appetizer dressing. (though I add crushed red pepper and sesame seeds to the appetizer) Thank you for lots of yummy side dishes and appetizers!!

      Reply
      • Marissa Stevens says

        September 11, 2021 at 8:46 am

        I'm so glad that you're enjoying the recipes, Donna! Love that you're making them your own!

        Reply
    5. Judy says

      April 09, 2019 at 7:08 pm

      It is delicious!

      Reply
      • Joelle says

        December 26, 2019 at 9:15 am

        This recipe was just what I was looking for! I was always mixing half way through roasting, and following other recipes by using a lid. Finally - charred and tender at the same time! No mushie yuck anymore!
        I tossed mine with grape seed oil and hot sauce and added kale stems and leaves - delicious 🙂

        Reply
        • Marissa says

          December 27, 2019 at 10:51 am

          I'm so glad you enjoyed this Joelle - and that you made it your own! Thank you for coming back to let me know.

          Reply
    6. Ellen says

      November 17, 2018 at 6:00 pm

      Can I double the recipe?

      Reply
      • Marissa says

        November 17, 2018 at 10:28 pm

        Hi Ellen! I haven't doubled this recipe myself, but if I was doubling it, I'd split the florets between two baking sheets on separate racks so that the broccoli and cauliflower have room to char. If the florets are too close together they'll steam and not take on any color. Also I would increase the baking time by 5 to 10 minutes and swap the baking sheets between racks half way through the cooking time unless you're roasting them with the oven set to convection. Hope this works out just right for you. Please let me know how it goes! 🙂

        Reply
    7. Lorraine @ Not Quite Nigella says

      January 04, 2018 at 8:37 pm

      I adore roasted vegetables! Sometimes I think I make them too much! lol. Marissa have you ever tried seaweed butter? I think you might enjoy it. It's pure umami 😀

      Reply
      • Marissa says

        January 07, 2018 at 9:01 am

        I haven't tried seaweed butter! Now I have to find it...Thank you!

        Reply
    8. Mary Ann | The Beach House Kitchen says

      January 04, 2018 at 3:04 pm

      Thanks for the tips Marissa! They are two of my favorite veggies too!

      Reply
      • Marissa says

        January 07, 2018 at 9:01 am

        Thanks so much, Mary Ann!

        Reply
    9. Cheyanne @ No Spoon Necessary says

      January 04, 2018 at 12:42 pm

      5 stars
      Broccoli and cauliflower are two of my favorites and I'm slightly embarrassed to say they are my favorite snack.. or meal. 😉 ESPECIALLY when roasted! Loving yours! Perfectly seasoned and roasted! AND totally calling my name!! Cheers, doll!

      Reply
      • Marissa says

        January 07, 2018 at 9:02 am

        Thank you, m'dear! 🙂

        Reply
    10. Kelsie | the itsy-bitsy kitchen says

      January 04, 2018 at 11:14 am

      Roasting is my favorite way to prepare veggies, especially broccoli and cauliflower. But I don't think I've ever roasted the two together--it's definitely time for me to start 🙂

      Reply
      • Marissa says

        January 07, 2018 at 9:02 am

        I agree, Kelsie - roasting brings out so much flavor!

        Reply
    11. annie@ciaochowbambina says

      January 04, 2018 at 10:44 am

      5 stars
      I am embarrassed to say that I eat these vegetables all the time - but never together!! You are brilliant! I love roasting them, always...but I need to try that Sesame Soy! YUM! Wishing you a lovely lovely year, my friend!

      Reply
      • Marissa says

        January 07, 2018 at 9:03 am

        aww, thanks Annie! Wishing you a happy and healthy new year too! xo

        Reply
    12. Kevin | Kevin Is Cooking says

      January 04, 2018 at 10:28 am

      5 stars
      Made these last night and threw in some fresh cranberries, too!

      Reply
      • Marissa says

        January 07, 2018 at 9:03 am

        Perfect embellishment, Kevin! 😉

        Reply
    13. Katherine | Love In My Oven says

      January 02, 2018 at 7:35 pm

      Roasting veggies just takes them to a whole different level in tastiness!! I love, love roasted broccoli. Even my kids will eat it when I roast it!
      Hope you're off to a great start to 2018!

      Reply
      • Marissa says

        January 07, 2018 at 9:04 am

        Exactly! Thank you, Katherine. Happy New Year, my friend!

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email