Oven-Roasted Broccoli and Cauliflower

By KatKD

Broccoli and cauliflower take on a whole new identity when cooked with high heat and only a little olive oil and seasoning.

Ingredients

• 6 cups small, bite-size fresh broccoli and cauliflower florets, red bell pepper, onion, mixed
• 2 to 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 garlic cloves, finely minced
• 3/4 teaspoon crushed red pepper

Preparation

Step 1

Preheat to 425 degrees.

Toss broccoli and cauliflower in a large bowl with olive oil, salt and black pepper.

Add garlic (and crushed red pepper); toss well to thoroughly coat all pieces.

Coat a shallow baking pan (10x15x1-inch jelly roll pan) with cooking spray and arrange vegetables in single layer.

Roast 10 to 15 minutes or until slightly tender and beginning to brown but not burn.

Stir all vegetables once during cooking time. Serve immediately.