As I mentioned in an earlier post , I am trying to eat better. For me (and I suspect others), it can be hard getting used to eating new foods. That is why I have become such a big fan of roasting vegetables. The heat caramelizes the natural sugars which makes the vegetable sweeter and thus taste better. This recipe is really good for those that don’t like steamed or raw broccoli.
- Place baking pan in oven and preheat to 425 degrees.
- Chop broccoli and cauliflower into tiny bite size pieces. I cut enough to make 1 serving of each. It ends up being 1 cup of broccoli and 1 cup of cauliflower.
- Wash and rinse both the broccoli and cauliflower; set aside on paper towels so they can drain.
- Mix 1 tablespoon of Olive Oil, 1 teaspoon Kosher Salt, and 1/2 teaspoon freshly grounded pepper. This is pretty much my method for roasting all my vegetables. You can add garlic powder or red pepper if you want an extra kick. Just make sure you always add salt and pepper. These chefs on TV aren’t kidding when they say to season everything. It really does make a big difference.
- Toss everything together in a bowl.
- Place on baking sheet and bake 15 minutes.
- Mix everything up and bake another 15 minutes.
- Take out of oven or turn and bake until it reaches the desired texture and color.
- Enjoy! This is another good vegetable recipe. I get a lot of the recipes from Alton Brown on the Food Network. He’s very good with explaining how food tastes better when cooked in a specific way. One cup of broccoli is about 30 calories and high in Potassium and Vitamin C. The cauliflower is similar as far as Potassium and Vitamin C goes and has about 25 calories per cup. The olive oil is about 120 calories so all together it’s basically a 175 calorie side. Not bad!