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.
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
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment, aluminum foil or a silicone baking mat.
- Toss broccoli, cauliflower, oil, salt, pepper, nutmeg and cayenne in a large bowl until coated. Spread on the prepared baking sheet.
- 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.
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.
- 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