Oven-Roasted Broccoli and Cauliflower

H G Recipe

By H G RedneckCook

I adapted this from a recipe for cauliflower and tomatoes. It can also be done on a foil-lined baking sheet if you don't have a large enough skillet.

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1 medium
broccoli, fresh
1 medium
roma tomatoes
3 Tbsp
olive oil, extra virgin
3 tsp
rosemary, dried
4 clove
garlic, minced
salt and pepper, to taste
Janet Tharpe

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Directions Step-By-Step

Break broccoli and cauliflower into large florets
Core and cut tomatoes into quarters
Heat a large skillet over medium heat
Add the oil and herbs to skillet, and heat briefly
Put veggies in large bowl, pour oil mixture over and toss to coat thoroughly
Pour into skillet, scraping all the oil out of the bowl with a spatula
Add tomatoes 
Bake at 450* for 15 minutes.  Give a stir.
Lower temp to 375* and cook for about 10-15 more minutes until fork tender.

Sprinkle with salt and pepper to taste.