Simple Roasted Broccoli & Cauliflower
Roasting your veggies gives them great flavor, not to mention is quick to make. Serve them on the side of your choice of lean meat for a well-balanced meal.
- 2 bunch broccolis
- 2 bunch cauliflowers
- 2 Tablespoon olive oil
- Dash of sea salt
- Dash of pepper
- 8 garlic cloves, minced
- Juice from 1 lemon
Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.
In a medium to large bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.
Roast for 30 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
Drizzle the lemon juice over the cooked florets and serve immediately.
Nutritional Analysis: 160 calories, 4g fat, 98mg sodium, 8g carbohydrate, 4g fiber, and 4g protein