Lemon Pepper Roasted Broccoli And Cauliflower

This vibrant and flavorful roasted vegetable dish combines the natural sweetness of broccoli and cauliflower with the bright, citrusy zing of lemon and the subtle kick of black pepper. A perfect side dish for any meal, it’s an easy and delicious way to add some color and nutrition to your plate.

Ingredients

• 2.5 cups broccoli florets
• 1.25 cups cauliflower florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional, for some heat)
• 2 lemons, cut into wedges (for serving)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

In a large bowl, toss together the broccoli and cauliflower florets.

Drizzle the olive oil over the vegetables and sprinkle the minced garlic over them. Toss until the vegetables are evenly coated with the oil and garlic.

In a small bowl, mix together the lemon zest, black pepper, kosher salt, and red pepper flakes (if using).

Sprinkle this mixture evenly over the broccoli and cauliflower, tossing to coat. Spread the vegetables out in a single layer on the prepared baking sheet.

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, flipping halfway through.

Remove the baking sheet from the oven and serve hot, with lemon wedges on the side.

Notes

Lemon pepper is a strong flavor, so don’t be shy about adjusting the amount of zest and pepper to your taste.

If you’re using red pepper flakes, start with a small amount and add more to taste if you prefer a spicier flavor.

Broccoli and cauliflower florets can be prepped ahead of time and stored in airtight containers in the refrigerator for up to a day.

For a crisper texture, try roasting the vegetables at a higher temperature (450°F/230°C) for a shorter amount of time (15-20 minutes).

Make sure to flip the vegetables halfway through the roasting time to ensure even browning.

These roasted vegetables make a great side dish for a weeknight dinner or a holiday feast.

You can also customize the recipe by adding other seasonings or herbs to the lemon pepper mixture.

Nutrional Value

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 4g