Roasted Broccoli and Cauliflower is an easy recipe that creates tender and crispy vegetables. A perfectly healthy and quick side dish everyone will enjoy!
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This post was originally posted on 04/03/2020 and updated on 01/29/2025.
Why We Love Roasted Broccoli and Cauliflower
- The easiest side dish ever with only 5 simple ingredients.
- Roasting vegetables completely changes the texture and taste and brings out the best flavors in the vegetables.
- This recipe is easily customizable. Use your favorite spices.
- Team broccoli or team cauliflower? You get the best of both with this recipe.
- A family friendly side dish that pairs well with any main entree.
Roasted Broccoli and Cauliflower Recipe Ingredients
- Broccoli Florets
- Cauliflower Florets
- Extra Virgin Olive Oil
- Salt
- Black Pepper
You will need 6 cups of florets which equals approximately 1 small head of cauliflower and 1 medium crown of broccoli, but you can choose whatever amount of each vegetable you like.
Seasoning Variations:
- Lemon Pepper
- Chipotle Rub from Pampered Chef
- Homemade Taco Seasoning
- Cajun Seasoning
- Garlic Powder and Grated Parmesan Cheese
- Italian Seasoning
- Everything Bagel Seasoning
- 21 Salute Seasoning from Trader Joe's
How to make Crispy Roasted Broccoli and Cauliflower
- First, preheat the oven 400°F.
- Then line a baking sheet with parchment paper or grease it well with olive oil.
- Next, in a large bowl or plastic zip top bag add the cut vegetables, olive oil, salt and black pepper. Mix or shake well so the veggies are coated well.
- Now, spread the veggies out evenly in a single layer on the prepared sheet pan.
- Lastly, roast the veggies for 25-30 minutes until they are tender and deep golden brown.
Looking for may ways to make broccoli and cauliflower tasty? Try these recipes for Air Fryer Garlic Parmesan Broccoli, Broccoli Cauliflower Salad and Cheesy Broccoli Soup.
What to Serve with Broccoli and Cauliflower
This easy side dish pairs well with so many proteins, entrees and even soups. Here are some of our family favorites:
- Herb Roasted Spatchcock Chicken
- Easy Turkey Meatloaf
- Instant Pot Mac and Cheese
- Easy Clam Chowder
- Crispy Corn Flake Chicken
- Chicken in Creamy Mushroom Sauce
- BBQ Meatloaf
- Turkey Salisbury Steaks
Roasted vegetables are my go to side dish. They are super easy and so delicious. Our favorite is Roasted Corn with Husks! Roasted Brussels Sprouts are so yummy and the kids will actually eat them too! As well as Garlic Parmesan Green Beans and Oven Roasted Potatoes.
Storing Roasted Vegetables
Storing: Store any cooled leftover roasted vegetables in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the vegetables in a low oven, toaster oven or in the microwave until warmed through.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking pans to any others. Find yourself a consultant, host a party and treat yourself to something. These aluminum sheet pans from Nordic Ware are a great option too.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Roasted Broccoli and Cauliflower
- Cover your sheet pan with parchment paper or aluminum foil, it will prevent any of the good crispy edges from sticking to the pan and clean up will be a breeze.
- Cut your vegetables is like size pieces, meaning the majority of them are all the same size. When they are all the same size they will cook evenly. If some pieces are large and some are mini, the large pieces will still be hard and raw when the smaller pieces could get overcooked.
- Make sure to coat the veggies well and evenly with the oil and spices. It's what helps the veggies develop the crisp edges.
- Don't overcrowd the sheet pan or the vegetables will steam instead of roast. If needed, use two sheet pans and rotate them when the vegetables are half way through cooking.
FAQs About Roasted Broccoli and Cauliflower
Most likely, the pan was overcrowded and the cauliflower was steamed rather than roasted. Make sure there is a bit of room between the veggies.
Broccoli itself is a healthy vegetable that has fiber and vitamin C. When combined with olive oil, which is a healthy fat containing beneficial fatty acids and antioxidants. So it is safe to say that roasted broccoli is indeed healthy.
No, please don't. There is no need to steam cauliflower first. The hot oven will cook the cauliflower and create crisp golden edges full of flavor.
More Vegetable Side Dish Recipes:
- Roasted Potatoes and Green Beans
- Roasted Asparagus
- Lemon Thyme Roasted Potatoes
- Air Fryer Green Beans
- Easy Roasted Carrots
- Roasted Ranch Potatoes
- Honey Garlic Glazed Carrots
- Air Fryer Sweet Potatoes
- Garlic Parmesan Roasted Brussels Sprouts
- Smashed Potatoes
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Roasted Broccoli and Cauliflower
Ingredients
- 3 cups Broccoli Florets
- 3 cups Cauliflower Florets
- ¼ cup extra virgin olive oil
- 2 teaspoons sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Line a large rimmed baking sheet with parchment paper or grease with olive oil.
- In a large bowl or plastic zip top bag, combine broccoli, cauliflower, olive oil, salt and black pepper.
- Mix thoroughly or shake well.
- Spread veggies out in a single layer onto prepared baking sheet.
- Bake for 25-30 minutes until caramelized and deep golden brown.
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