Roasted Broccoli and Cauliflower
A simple, flavorful, high-fiber vegetable side dish that will help you manage your blood sugar levels. Roasting the broccoli and cauliflower brings out the sweetness of these veggies.
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Servings: 6 servings
Calories: 60kcal
Equipment
Ingredients
- 2 cups Broccoli cut into florets
- 2 cups Cauliflower cut into florets
- 2 tablespoon olive oil
- 1 teaspoon Diamond Crystal Kosher Salt or to taste; see note
- pepper to taste
Instructions
- Pre-heat oven to 450°F
- Prep the broccoli and cauliflower by cutting them into bite-sized florets, washing, and drying.
- Place the florets on a baking sheet and drizzle with the olive oil, salt, and pepper. Toss to coat.
- Arrange the florets on the baking sheet, leaving some space between each floret to allow them to brown properly.
- Bake for approximately 20 minutes, or until the edges become lightly brown and crispy (as shown at the top of this post).
Notes
Not all salt is equal. We test all our recipes with Diamond Crystal Kosher salt, (affiliate link). The flaky crystals dissolve more readily than regular table salt or other kosher salts, making it easier to use. Note that Diamond Crystal Kosher salt is about half as salty as most other salts, so adjust accordingly when substituting!
Nutrition
Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 206mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 42mg | Calcium: 21mg | Iron: 0.4mg