Prep vegetables: Wash broccoli, then cut the broccoli florets from the stems just above where they meet the stalk. Wash the cauliflower head, then slice in half. Using a knife, cut the florets from the thick white center.
Roast vegetables: Arrange the cut cauliflower and broccoli florets on a roasting pan and drizzle with olive oil, tossing the vegetables until evenly coated with oil. Sprinkle with sliced garlic, plus salt and pepper. Place sheet pan in the oven and roast for 25 minutes. Halfway through cooking time, stir vegetables to ensure browning on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish. Or, let vegetables cool and use them as a salad or bowl topping.
Notes
Tools Needed: sheet pan, knife set, cutting board
Prep Ahead: To minimize prep time on cooking day, wash and cut vegetables in advance. To use broccoli and cauliflower as a topping for salads or bowls, you can roast vegetables up to three days ahead.
Storing Leftovers: Store leftover vegetables in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, do not freeze and reheat.
Nutrition Notes: Nutrition information is estimated for only ingredients in the recipe, not additional spices or flavorings. This vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.