Roasted broccoli and cauliflower with garlic
A straightforward sheet pan dinner that turns frozen broccoli and cauliflower into something golden and caramelized. This shelf ingredient needs only oil, garlic, and seasoning to become a proper side or light main when paired with something protein-rich you have on hand.
About 270 calories a serving, 5 g protein, 13 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 12 oz bag fresh broccoli and cauliflower medley
Staples
- 3 tablespoons oil
- 4 cloves, minced garlic
- to taste salt
- to taste pepper
- Heat your oven to 425°F [220°C]. Spread the broccoli and cauliflower on a sheet pan and toss with 3 tablespoons of oil, 4 minced garlic cloves, salt, and pepper until every piece is coated.
- Spread the vegetables in an even layer and roast for 20 minutes, shaking the pan halfway through, until the florets are golden and the edges are charred.
- Taste and adjust the salt and pepper. Serve warm.
Note Swap in any frozen vegetables you prefer. Leftovers keep in the fridge for three days and are good cold in a lunch bowl or warmed up. Serve with rice, pasta, or alongside grilled chicken or fish if you have it on hand.
On the label
BROCCOLI, CAULIFLOWER.
Green Giant, pre-packaged fruit & vegetables, serving 85 g, package 32 oz/2 lbs/907 g. Ingredients as printed on the label.
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Cooks as broccoli, cauliflower. Half of it left? Use up the broccoli.