Basic ingredients like olive oil, salt and pepper can bring out the flavor of almost any vegetable. Balsamic vinegar and a pinch of red pepper flakes give this dish a wonderful spicy, tangy bite. The process of roasting vegetables is so simple yet underrated. There is no need to coat vegetables with cheese or breadcrumbs and multiple seasonings. The best way to bring out the natural flavor and texture of most vegetables is to simply roast them with just a few seasonings.
Roasted Broccoli and Cauliflower
- 4 cups broccoli florets
- 4 cup cauliflower florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon grated parmesan cheese
- Preheat oven to 425.
- In a large bowl, combine the broccoli and cauliflower florets. In a separate small bowl, whisk together the olive oil, salt, black pepper and red pepper flakes. Pour the mixture over the broccoli and cauliflower and toss to coat the vegetables.
- Place seasoned florets on a greased or parchment lined baking sheet. Roast for about 15 to 20 minutes or until slightly tender and lightly browned.
- Toss the vegetable mixture with balsamic vinegar and Parmesan cheese and serve immediately.
