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close up of the foil with veggies and cheese

Cheesy Roasted Broccoli and Cauliflower Recipe

  • Author: Katie Webster
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 40
  • Yield: 5 cups 1x
  • Category: side dish
  • Method: roasting
  • Cuisine: American

Description

Roasted Broccoli and Cauliflower with Cheese made on a sheet pan lined with foil for easy clean-up. A simple low-carb veggie side dish.


Scale

Ingredients

5 cups broccoli florets

5 cups cauliflower florets

2 tablespoons extra-virgin olive oil

½ teaspoon coarse kosher salt

¼ teaspoon freshly ground pepper

generous pinch each nutmeg and cayenne

½ cup shredded Cheddar cheese, about 2 ounces

¼ cup grated Parmesan or Romano cheese


Instructions

  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment, aluminum foil or a silicone baking mat.
  2. Toss broccoli, cauliflower, oil, salt, pepper, nutmeg and cayenne in a large bowl until coated. Spread on the prepared baking sheet.
  3. Roast until the vegetables are browned and softened, about 25 minutes. Sprinkle with cheddar and Parmesan cheese and return to the oven. Roast until the cheese is melted, 2 to 4 minutes. Serve hot.

Notes

To Prepare Broccoli and Cauliflower for Roasting:

Wash well and dry thoroughly by shaking and patting dry or using a salad spinner.

Cut broccoli and cauliflower into florets of equal size and spread out on the baking sheet in a single layer for even cooking.


Nutrition

  • Serving Size: 1 cup
  • Calories: 137
  • Sugar: 3 g
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 7 g
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