Roasted broccoli and cauliflower with garlic
The frozen medley roasts into tender, caramelized florets while garlic turns mellow and sweet in the same pan. This is weeknight vegetable cookery at its simplest, ready in half an hour and built entirely from what you have.
About 400 calories a serving, 22 g protein, 52 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 10-ounce bag broccoli and cauliflower medley
Staples
- 2 tablespoons oil
- 4 cloves, thinly sliced garlic
- to taste salt
- to taste pepper
- Heat your oven to 425°F [220°C]. Spread the frozen broccoli and cauliflower on a sheet pan, drizzle with 2 tablespoons of oil, scatter 4 thinly sliced garlic cloves over the top, and season with salt and pepper. Toss to coat evenly.
- Roast for 20 to 25 minutes, stirring halfway through, until the florets are tender and lightly browned at the edges. The garlic will soften and turn golden.
- Taste and adjust the seasoning before serving.
Note Swap in any frozen vegetables you have. Leftovers keep three days in an airtight container and warm through gently in a low oven or on the stovetop. Serve with rice, pasta, or crusty bread to catch the garlicky oil.
On the label
BROCCOLI, CAULIFLOWER.
Green Giant, pre-packaged fruit & vegetables, serving 85 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as broccoli, cauliflower. Half of it left? Use up the broccoli.