This easy Roasted Broccoli and Cauliflower with garlic, Parmesan, and breadcrumbs is the perfect quick side dish. A healthy, crispy, and cheesy option that pairs well with any meal!
Roasted Broccoli and Cauliflower Recipe
When I need a quick and easy veggie side my family will actually enjoy, this Roasted Broccoli and Cauliflower is my top choice! The garlic, Parmesan, and breadcrumbs bring so much flavor, and I love that these are all ingredients I usually have on hand. This dish couldn’t be simpler, and it pairs perfectly with anything—think pork chops, air fryer chicken cutlets, fish Florentine, and more!
Why This Roasted Broccoli and Cauliflower Recipe is a Family Favorite
Ingredients
How to Make Roasted Broccoli and Cauliflower
1. Preheat the oven to 400°F and adjust the rack to the center. Lightly spray a sheet pan with oil.
2. In a large bowl, toss the broccoli and cauliflower with olive oil, garlic, salt, black pepper, breadcrumbs, and half of the Parmesan cheese until well-coated.
3. Spread the vegetables out onto the sheet pan and roast in the center of the oven for 20-30 minutes, tossing halfway through, until they’re tender-crisp and browned on the edges. Once roasted and golden, remove from the oven and sprinkle with the remaining Parmesan. Serve hot and enjoy!
Recipe Variations
- Vegetables: Want to mix it up? Use all broccoli or all cauliflower, or try this recipe with other veggies like broccolini, thinly sliced carrots, or Brussels sprouts.
- Heat: Sprinkle a bit of red pepper flakes on top for a spicy kick.
- Breadcrumbs: No seasoned breadcrumbs? Just season regular breadcrumbs with a pinch of onion powder, garlic powder, and dried herbs.
- Seasoning: Feel free to add extra flavors, like onion powder, everything bagel seasoning, or dried herbs like parsley or oregano.
- Adjusting for Your Crowd: Need more or less? Double or halve the recipe based on how many you’re serving. If doubling, spread the veggies across two baking sheets so they roast evenly without overcrowding.
How to Store Roasted Broccoli and Cauliflower
Roasted vegetables are always best when they’re fresh and hot, but if you have leftovers, you can store them in the fridge for up to four days. Just reheat them in the microwave, air fryer, or oven until they’re warmed through. Leftover broccoli and cauliflower make a great addition to a grain bowl—think quinoa, farro, or brown rice—topped with your favorite protein for an easy, delicious meal!
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More Healthy Sides Recipes
Roasted Broccoli and Cauliflower Recipe
Ingredients
- 3/4 pound cauliflower florets about 4 heaping cups
- 3/4 pound broccoli florets about 4 heaping cups
- 3 tablespoons extra virgin olive oil
- 4 large garlic cloves peeled and sliced thin
- 3/4 teaspoon kosher salt
- 2 1/2 tablespoons grated Parmesan cheese
- 2 1/2 tablespoons seasoned breadcrumbs
Instructions
- Preheat the oven to 400°F and adjust the rack to the center. Lightly spray a sheet pan with oil.
- In a large bowl, toss the broccoli and cauliflower with olive oil, garlic, salt, black pepper, breadcrumbs, and half of the Parmesan cheese until well-coated.
- Spread the vegetables out onto the sheet pan and roast in the center of the oven for 20-30 minutes, tossing halfway through, until they’re tender-crisp and browned on the edges.
- Once roasted and golden, remove from the oven and sprinkle with the remaining Parmesan. Serve hot and enjoy!
