I love, love, love roasted broccoli. Roasted cauliflower is extremely good too, but not my favorite. So when I saw this recipe that included both cauliflower and broccoli and didn't use just olive oil, I was super excited. This is really good. Really, really good. Especially if you cut it into small pieces and let everything get really overcooked and dark. I will definitely be making this again!
12 oz. broccoli, cut lengthwise into 1/2-inch slabs
12 oz. cauliflower, cut lengthwise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
8 (4-inch) sprigs fresh thyme
1 1/2 tablespoons grated lemon peel
3/4 teaspoon coarse sea salt
1 Heat oven to 425ºF. Lightly coat large rimmed baking sheet with cooking spray. Arrange broccoli and cauliflower in single layer on baking sheet. Combine oil and garlic in small cup; brush over both sides of broccoli and cauliflower. Tuck thyme sprigs under and around vegetables.
2. Bake 20 to 30 minutes or until vegetables are browned and tender. Place on serving platter; lightly crumble a few of the roasted thyme sprigs over the top. Combine lemon peel and salt in small cup; sprinkle over vegetables.
4 (3/4-cup) servings
PER SERVING: 145 calories, 10.5 g total fat (1.5 g saturated fat), 4 g protein, 11 g carbohydrate, 0 mg cholesterol, 380 mg sodium, 4.5 g fiber
12 oz. cauliflower, cut lengthwise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
8 (4-inch) sprigs fresh thyme
1 1/2 tablespoons grated lemon peel
3/4 teaspoon coarse sea salt
1 Heat oven to 425ºF. Lightly coat large rimmed baking sheet with cooking spray. Arrange broccoli and cauliflower in single layer on baking sheet. Combine oil and garlic in small cup; brush over both sides of broccoli and cauliflower. Tuck thyme sprigs under and around vegetables.
2. Bake 20 to 30 minutes or until vegetables are browned and tender. Place on serving platter; lightly crumble a few of the roasted thyme sprigs over the top. Combine lemon peel and salt in small cup; sprinkle over vegetables.
4 (3/4-cup) servings
PER SERVING: 145 calories, 10.5 g total fat (1.5 g saturated fat), 4 g protein, 11 g carbohydrate, 0 mg cholesterol, 380 mg sodium, 4.5 g fiber
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