Ingredients:

  • 1 lb broccoli florets, cut into bite-sized pieces
  • 1 lb cauliflower florets, cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Cut both the broccoli and cauliflower into uniform, 1-inch pieces to ensure even roasting.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, salt, and pepper.
  4. Add the florets to the bowl and toss vigorously until every nook and cranny is glistening and evenly coated.
  5. Spread the mixture in a single layer on the prepared sheet pan.
  6. Roast for 25–30 minutes, tossing the vegetables once halfway through the cooking time.
  7. Remove from oven and finish by sprinkling with grated Parmesan cheese, fresh lemon juice, and optional red pepper flakes.