oven-roasted broccoli and cauliflower
(1 RATING)
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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prep time
20 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 medium broccoli, fresh
- 1 medium cauliflower
- 4 - roma tomatoes
- 3 tablespoons olive oil, extra virgin
- 3 teaspoons rosemary, dried
- 4 cloves garlic, minced
- - salt and pepper, to taste
How To Make oven-roasted broccoli and cauliflower
-
Step 1Break broccoli and cauliflower into large florets Core and cut tomatoes into quarters
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Step 2Heat a large skillet over medium heat Add the oil and herbs to skillet, and heat briefly
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Step 3Put 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
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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