Savory Broccoli-Cauliflower Roast

By smleonard

Ingredients

• 4 head(s) (1 1/2 pounds each) broccoli, cut into medium florets
• 5 tablespoon(s) extra-virgin olive oil
• Salt and pepper
• 2 head(s) (1 1/4 pounds each) cauliflower, cut into medium florets
• 1 orange
• 1 lemon
• 1/4 cup(s) green olives, pitted and thinly sliced
• 1 tablespoon(s) chopped fresh flat-leaf parsley leaves, for garnish

Details

Servings 12

Preparation

Step 1

Arrange 2 oven racks in bottom half of oven. Preheat oven to 450 degrees F.
On 18- by 12-inch jelly-roll pan, toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. On another 18- by 12-inch jelly-roll pan, toss cauliflower with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
Roast 30 to 35 minutes or until vegetables are browned and just tender, rotating pans between racks halfway through roasting.
Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice into medium bowl. Into same bowl, from lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. Whisk in 2 tablespoons oil, 1/8 teaspoon salt, and pinch freshly ground black pepper.
Arrange broccoli and cauliflower on serving platter. Scatter olives over vegetables. Whisk dressing again and drizzle all over dish. Garnish with parsley.