Sunday, May 15, 2005

Roasted Broccoli and Cauliflower with Lemon and Garlic

Roasted Broccoli and Cauliflower with Lemon and Garlic (Adapted from Everyday Food)

1 large head of broccoli (about 1 pound), sliced into 1" florets, stalks peeled and thinly sliced
1 large head of cauliflower (about 2 pounds), sliced into florets
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
3 tablespoons olive oil
salt and fresh ground black pepper

Preheat oven to 475 degrees.

In a large bowl, toss together broccoli, cauliflower, garlic and lemons - drizzle with oil and gently toss again to coat. Season with salt and pepper. Divide mixture between two baking sheets coated with cooking spray. Place into the oven and roast, tossing the vegetables and rotating sheets halfway through, until the vegetables are tender and lightly browned, about 25 t0 30 minutes.

Makes about 4 servings.

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  1. Great recipe. I often roast vegetables but have never sliced the veggies nor added sliced lemons. I followed your recipe tonight and the veggies were a big hit! I don't usually get many comments on them but tonight the whole family (well everyone but Miss Picky Eater!) was full of praise.

  2. Jackie - I'm glad "Miss Picky Eater" gobbled this up, along with the rest of the family! Good to hear!