Thursday, January 31, 2013

Roasted Broccoli and Cauliflower

This recipe is sort of adapted from The Amateur Gourmet food blog. He uses Parmesan cheese and lemon in his recipe and I have made that a handful of times and love it but my "go to" roasted broccoli and cauliflower recipe is a little different. 

Serves 4 
A bunch of Broccoli 
1/2 head of cauliflower 
Olive oil (eyeball it, couple tbsp) 
Garlic (couple cloves) 
Large pinch Salt 
Pinch Pepper 

Preheat the oven to 425. 

Cut up your broccoli and cauliflower into decent size florets. Line a baking sheet with foil. 

Mix olive oil, salt, pepper and pressed garlic in a separate bowl (I say press instead of chop because the chopped pieces can burn in the oven but I find the pressed garlic mixes well with olive oil and doesn't burn while cooking) . Toss the olive oil mixture with the vegetables, use hands and mix well. 

Put onto baking sheet (be sure not to have all the pressed garlic on the bottom of the pan, try to keep it on the vegetables) Roast 10 or 15m then turn (this step in important! You don't want the veggies to burn) Roast for another 10 or 15m then done! Enjoy! 

Weight Watchers Point Plus Value: Just count the olive oil used

No comments:

Post a Comment