Meal prep
Parmesan Roasted Broccoli and Cauliflower
Roasted hot with parmesan until charred and crisp. Make a big batch and you have vegetables ready for days.
25 minMakes 8 servings
- 4g
- Protein
- 75
- Calories
- 5g
- Carbs
- 5g
- Fat
per serving
- Meal prep
- Sheet pan
Ingredients
8 servings
Method
- 1
Heat the oven
Preheat the oven to 450°F.
- 2
Dry
Wash the broccoli and cauliflower and dry them thoroughly.
- 3
Coat
Toss with the olive oil and garlic, then spread on a sheet pan lined with parchment or a silicone mat. Sprinkle on the parmesan and use your hands to massage it into the vegetables. Season with salt and pepper.
- 4
Roast
Roast 10 minutes, stir, then roast 10 more, until charred and crisp.
Storage. Keeps in the fridge up to 5 days.
Macros per serving, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. About 1 cup per serving.