Ingredients:

  • 1 lb broccoli florets, cut into uniform bite-sized pieces
  • 1 lb cauliflower florets, cut into uniform bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ¼ tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut both the broccoli and cauliflower into uniform pieces roughly 1 inch (2.5cm) in diameter.
  3. In a large mixing bowl, toss the florets with olive oil, garlic powder, salt, pepper, and smoked paprika until every piece is evenly coated.
  4. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring no pieces are overlapping to prevent steaming.
  5. Roast for 15 minutes without touching the vegetables to allow the bottom side to develop a crust.
  6. Remove the pan from the oven and use tongs to toss and flip the vegetables.
  7. Return to the oven for another 10–15 minutes until the edges are charred and the stems are tender.