Perfect Roasted Broccoli, Brussel Sprouts, and Cauliflower
Roasting vegetables seems easy enough, but it's taken me several years to perfect the formula. It's gotta be the right temperature, the right amount of time, and the right seasonings to make crispy, delicious, flavorful vegetables that make you forget you're eating vegetables (until you start farting later). I was in charge of veggies this year for Thanksgiving and found this recipe* that ended up being pretty perfect.
(*I used onion powder instead of granulated onion and suggest doing 1/4 cup of cheese rather than a 1/2 cup (it was overpowering) (yes, I just said there was TOO much cheese)).
Perfect Roasted Broc, Bruss, and Cauli by Schramm Farms
2 tablespoons olive oil
1 ½ cups broccoli florets
1 ½ cups cauliflower florets
1 ½ cup brussels sprouts, halved
2-3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon granulated onion
1 tablespoon fresh lemon juice
¼ cup grated parmesan cheese
Preheat oven to 425º.
Line a large baking sheet with parchment paper or foil.
Toss broccoli, cauliflower and sprouts in a bowl with olive oil, garlic, salt, pepper and granulated onion.
Spread vegetable mixture in a single layer on baking sheet.
Bake for 25-35 minutes.
Remove from oven and immediately toss with fresh lemon juice and parmesan cheese. Serve hot.
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