Fleur de Lis

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Saturday, January 21, 2017

Roasted Broccoli and Cauliflower with Rosemary Olive Oil


I love roasted vegetables. Roasted brings out the vegetables' natural sweetness. One of my favorite combinations for roasted vegetables is broccoli and cauliflower. While the Mediterranean Pork Tenderloin roasted in the oven on one rack, it was easy to roast these vegetables on another sheet pan at the same time. The cooking time was equal so the side dish was ready at the same time as the main dish.  That's always a plus!

The star of this recipe is the Rosemary Olive Oil from King's Olive Oil Company.

8 oz. broccoli florets
8 oz. cauliflower florets
salt
freshly ground black pepper
1 - 2 T. Rosemary Olive oil

Preheat oven to 400 degrees F. Spread broccoli and cauliflower onto baking sheet. Sprinkle with salt and pepper. Drizzle with the olive oil and toss to coat. 

Roast vegetables for 20 - 22 minutes. Sprinkle with a little lemon zest before serving if desired.

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