Thursday, April 19, 2012

Roasted Cauliflower and Broccoli

There is a Mexican restaurant in the town over from ours that have the best roasted veggies; they use them in quesadillas, vegetable fajitas, and just as a side item when you order healthier fare. Well, I love them so much that I actually order them as my meal pretty often. Now before you think ‘Wow, she must eat pretty healthy’ I should probably point out that I get veggies because I am sooooo ordering dessert. Wink.

So, how to recreate these delicious caramelized veggies? Pretty easy really, the same way I make my roasted asparagus, in the oven, only on a higher heat. An easy side dish to serve along with fish sticks and mac and cheese, and yes Baby Cakes and I do get giddy over fish sticks and mac and cheese.

Roasted Cauliflower and Broccoli

3 cups cauliflower and broccoli florets, cleaned and dried
2 tablespoons extra virgin olive oil
salt and pepper, to taste

Preheat the oven to 450.

Spread out the vegetables on a baking sheet, drizzle with the olive oil and season with salt and pepper. Toss the vegetables in the olive oil to coat them.

Bake for about 30 minutes or until a fork pierces them easily.

As I said above this is another super easy recipe for a side dish and the flavor payout is magnificent. Even Baby Cakes, my 'I only want a little' when it comes to veggies man ate seconds and raved about them. I cannot wait to make this recipe again. Whoever said that frozen or canned vegetables were the most convenient where mistaken when they left out roasting them.

1 comment:

  1. I love the idea of roasted veggies! Look great!


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