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 to taste. Serve.
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.