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.
Ingredients
- 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
Instructions
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Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
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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.
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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.
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Roast for 30 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
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Drizzle the lemon juice over the cooked florets and serve immediately.
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Nutritional Analysis: 160 calories, 4g fat, 98mg sodium, 8g carbohydrate, 4g fiber, and 4g protein
