Sheet Pan · All year
Roasted Broccoli and Cauliflower
A hotter oven and a shorter time, so the florets char at the edges and stay green in the middle.
30 minutes · Serves 6 · A full sheet pan
“You open your hand and satisfy the desire of every living thing.”
Ingredients
- 1 lb broccoli, cut into florets
- 1 lb cauliflower, cut into florets
- 3 tbsp olive oil
- ¾ tsp fine salt
- ¼ tsp black pepper
- 3 garlic cloves, sliced thin
- 1 lemon
Method
- 1
Heat the oven to 450°F. Toss the broccoli and cauliflower with the oil, salt, and pepper. Spread them in one layer. Crowding is what makes them limp.
- 2
Roast 12 minutes. Scatter the garlic over the pan and roast 6 to 10 minutes more, until the edges are spotted brown and the stems are just tender.
- 3
Squeeze the lemon over the hot vegetables. Garlic that goes in at the start can burn at this heat. Garlic at the end turns sweet.
From the kitchen
- The stems are worth keeping. Peel the tough skin and cut them into coins. They roast in the same time as the florets if they are small.
- Leftovers are good cold, chopped into a pot of eggs, or warmed in a skillet with a little butter.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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