Ingredients:

  • 1 lb broccoli florets, cut into uniform 1-inch pieces
  • 1 lb cauliflower florets, cut into uniform 1-inch pieces
  • 3 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut broccoli and cauliflower into identical 1-inch florets to ensure synchronous cooking.
  3. Place vegetables in an extra-large mixing bowl.
  4. Drizzle olive oil and sprinkle garlic powder, kosher salt, black pepper, and smoked paprika over the vegetables.
  5. Toss vigorously using a spatula or hands until the florets have a glossy, velvety sheen and no dry spots remain.
  6. Arrange florets in a single layer on the prepared baking sheet, ensuring at least 1/2 inch of space between each piece.
  7. Bake for 15 minutes without touching.
  8. Carefully toss or flip the vegetables to expose new surfaces to the heat.
  9. Bake for another 10-15 minutes until the edges are mahogany-colored and the stems are fork-tender.