Savory Garlic Butter Roasted Cauliflower and Broccoli

Introduction

This simple yet flavorful roasted veggie combo brings out the sweet, nutty essence of fresh cauliflower and broccoli. Roasting intensifies their flavors and yields caramelized, crispy edges. Tossing them with minced garlic, olive oil and butter ensures every bite pops with flavor. The garlic mellows and adds a subtle backbone as it roasts. This easy oven-roasted vegetable dish works with any meal, and may become your new go-to way to cook fresh cruciferous veggies!

Benefits of Cauliflower and Broccoli

Both cauliflower and broccoli are nutrition superstars. Some of their combined health benefits include:

• Packed with vitamin C, vitamin K, folate
• High in glucosinolates, antioxidants, fiber
• May help prevent cancer and heart disease
• Anti-inflammatory and detoxification support
• Contain choline for brain and nervous system health

Their white and green colors signify their wealth of nutrients!

Nutrition Facts

Per 1 cup serving:

• Cauliflower: 25 calories, 5g carbs, 2g fiber
• Broccoli: 31 calories, 6g carbs, 2g fiber

Ingredients

• Fresh cauliflower, cut into florets
• Fresh broccoli, cut into florets
• Olive oil
• Minced garlic
• Unsalted butter - melted
• Salt and pepper to taste

Step-by-Step Guide

Prep the Vegetables

Wash the cauliflower and broccoli. Trim and cut into small, even florets.

Toss with Oil and Garlic

In a bowl, drizzle veggies with olive oil. Add minced garlic, salt and pepper. Toss to coat evenly.

Roast in Oven

Spread seasoned veggies on a baking sheet. Roast at 425°F for 15-20 minutes, stirring halfway.

Finish with Garlic Butter

When veggies are done roasting, toss with melted butter and more minced garlic.

Garnish and Serve

Give a final sprinkle of parsley. Enjoy your savory garlic butter roasted cauliflower and broccoli!

Tips

• Cut cauliflower and broccoli evenly for consistent cooking.
• Toss veggies in oil and seasonings well to distribute flavors.
• Use a rimmed baking sheet for easy tossing during roasting.
• Watch closely near end of roasting time to prevent burning.
• Toss gently after adding garlic butter to prevent breaking up florets.

Serving Suggestions

These flavorful roasted veggies pair well with:

• Baked chicken, beef or fish
• Pasta, rice or quinoa dishes
• Burgers, meatballs or meatloaf
• Any style cuisine - Italian, Mexican, etc.

Storage

Store leftovers covered in fridge 3-4 days. Reheat in oven or skillet to crispen them back up.

The roasted veggies also freeze well for 2-3 months.

Conclusion

This savory garlic butter roasted cauliflower and broccoli is fresh-tasting, yet full of flavor. Roasting intensifies their sweet, nutty essence while garlic and butter add richness. As a quick and healthy side dish, this veggie combo satisfies any craving. Let this simple oven-roasted recipe bring new life to fresh cauliflower and broccoli.

FAQs

What's the best way to cut cauliflower?

Remove core and cut head into small, uniform florets for even cooking.

How long should you roast them?

About 15-20 minutes at 425°F until fork tender with browned edges.

Do you need to soak cauliflower first?

No soaking needed. Just trim, rinse and pat the cauliflower dry before roasting.

Can you prep this veggie dish in advance?

Yes, wash, cut and toss the veggies with oil and seasonings up to 3 days ahead.

How do you store leftovers?

Refrigerate in airtight containers up to 4 days. Reheat portions before serving.