Roasted Broccoli & Cauliflower

This is one of our favorite veggie sides to add to just about any meal. You can make it with a broccoli/cauliflower medley, or either of them solo. I also use this in place of noodles for a low carb alfredo casserole.


2 12 oz. Bags of broccoli/cauli florets (fresh not frozen….frozen will created too much liquid and steam rather than roast them)

Olive oil

Sea salt or Himalayan pink salt


2-3 cloves of minced garlic

Optional: sprinkle in 1/2 tsp of crushed red pepper flakes for a kick

1. Preheat oven to 450°

2. Dump broccoli/cauli onto sheet pan and drizzle with olive oil

3. Sprinkle with salt, pepper, garlic, and crushed red pepper if using

4. Toss everything around on the pan to make sure it is all evenly coated

5. Bake for 20-30 minutes (we like a good char on ours so we tend to lean more toward a longer baking time)

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