Roasted Broccoli and Cauliflower Recipe with Parmesan & Garlic (Low Carb, Gluten-free)
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- 4 cups Broccoli (florets)
- 4 cups Cauliflower (florets)
- 1/3 cup Olive oil
- 6 cloves Garlic (minced)
- 2/3 cup Grated parmesan cheese (divided)
- Sea salt
- Black pepper
Preheat the oven to 400 degrees F. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 18-22 minutes*, until the edges are browned. (Toss halfway through for more even cooking - optional but works better.)
Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
If you'd like, you can use frozen broccoli and cauliflower for this recipe. You'll need to adjust the time in the oven to about 28-32 minutes instead.
Serving size: 3/4 cup
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