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Oven Roasted Crispy Broccoli and Cauliflower

I have to admit that I have a mild obsession when it comes to veggies. While a protein rich substance is another typical component of my meal, there’s something about veggies that make me go in for seconds…thirds…fourths! Whether I eat them raw, steamed, sautéed, grilled, boiled; they hardly seem to disappoint my palette. But when it comes to my ABSOLUTE favorite way to eat them…it’s oven roasted.

Ever since I’ve figured out how to achieve that textbook charred crispiness, it has become my go-to dish. What would work as a good side dish? Roasted veggies. A diet friendly option? Roasted veggies. Do I need more food? Roasted veggies. It’s like I’ve conditioned myself to automatically rely on these savory (or sweet) plants.

I guess that’s why I have a hard time being convinced by picky eaters. LIES I SAY!! I am a firm believer that everything has the potential to taste good, if prepared the right way. Just because you didn’t like something the first time doesn’t mean you should write it off. Give it another try! Prepare it a different way! Learn to make dishes that taste good but are also healthy. With obesity-related health risks at an all time high, now is the time to improve your diet and source healthy alternatives that taste just as good, if not better!!

So for all those struggling on how veggie intake can increase in your home, I’m dedicating this one to you! I’m here today to make non-believers into roasted veggie eaters!! Here’s how:


Recipe Type: Main Entrée, Side Dishes        Cuisine: Vegetarian     Prep Time: 10 mins   

Cook Time: 25-30 mins          Total Time: 35-40 min            Serves: 2-4


1 Head of Broccoli, florets chopped off stalk
1 Head of Cauliflower, florets chopped off stalk
2 tsp. Salt (more to taste)
1½ tsp. Pepper (more to taste)
1-2 tsp. Garlic Powder
1 tsp. Red Pepper Flakes (optional + more to taste)
¼ Cup of Olive Oil

Ideally you want to the dimension of each broccoli and cauliflower floret to be chopped uniformly. If you end up having a few smaller stragglers, don’t worry about it. Those are my personal favorite and tend to get the crispiest!

Once separated and sized, I highly recommend cutting it in half. This is by no means a necessary step. But my countless attempts at truly perfecting this simple dish have proven that by cutting them in half allows for the flat surface to lie nicely on the pan and form that nice brown crust.

  1. Preheat oven to 400° Fahrenheit.
  2. In a large bowl, add in the dry ingredients only (salt, pepper, chili flake) to the veggies and toss.
  3. Once evenly coated add the wet ingredients (olive oil) and again toss until evenly coated.

I prefer separating the two steps because a lot of the time the olive oil causes the dry ingredients to clump together and not evenly disperse. No one likes an overly salty bite!

  1. Divide the vegetables between two sheet pans.

Don’t cheat with this step and overcrowd them onto one sheet! This prevents the veggies from properly cooking all the way through and forming that crust we want.

  1. Roast the broccoli and cauliflower at 400° Fahrenheit for 20 minutes.

Either put one sheet in at a time or rotate sheet pans on the racks to ensure both trays are being roasted evenly

  1. Take them out, move them around and put it back in again at 300° Fahrenheit for another 5-10 minutes.

Following this I turn off the oven completely, while leaving the veggies inside. Not only does it help roast the veggies a tiny bit more but more importantly allows for them to stay toasty until served!

Note: The temperature of your oven may vary. I suggest standing guard the first time you make this recipe. And even if it doesn’t come out right the first time don’t feel discouraged. It took me several attempts to truly figure out how to create that gorgeous crust. Worse comes to worse and you still aren’t getting that crispiness you’re looking for, throw the oven on broil for another 1-3 minutes – this will crisp up the top – and take them out. But stand guard!! I’ve burned way too many things by walking away.

The great thing about this recipe is that the base ingredients can be used to roast virtually any vegetable. Dependent upon the vegetables you are roasting, adjust the amount of wet and dry ingredients you use. Additionally cooking times may vary.

Stay tuned for more recipes to be posted and other ways to cook healthy for you and your loved ones. Make sure to check out our homepage: for fitness gear and accessories to motivate the athlete in you!

Did you make a recipe from this blog? Take a pic and post it on any social media site with #getCIRRUS! I’d love to see what everyone is whipping up!