ROASTED BROCCOLI AND CAULIFLOWER RECIPE WITH PARMESAN & GARLIC

Best ever! I wanted to do something different, came across your recipe and I used crunchy Panko and Wegman’s basting oil. I almost ate the entire pan myself. I gave my husband one piece and said sorry “share” is a singer and sometimes actress, I know no other definition. Great recipe!

I am so excited, this IS literally the best roasted broccoli I’ve ever eaten. Will only
make it this way from now on. I did let it cook a little longer with my oven turned off because my other food wasn’t ready. It was especially crunchy which is my favorite.

Ingredients:

• generous pinch each nutmeg and cayenne
• ½ cup shredded Cheddar cheese, about 1 ounce
• ¼ cup grated Parmesan or Romano cheese
• 5 cups broccoli florets
• ¼ teaspoon freshly ground pepper
• 5 cups cauliflower florets
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon coarse kosher salt

Instructions:

1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment, aluminum foil or a silicone baking mat.
2. Toss broccoli, cauliflower, oil, salt, pepper, nutmeg and cayenne in a large bowl until coated. Spread on the prepared baking sheet.
3. Roast until the vegetables are browned and softened, about 25 minutes. Sprinkle with cheddar and Parmesan cheese and return to the oven. Roast until the cheese is melted, 2 to 4 minutes. Serve hot.