Roasting veggies is one of my favorite ways to add a nourishing side dish to any dinner. Roasting veggies brings out the sweetness and turns them into addictive yummy bites of deliciousness that even the pickiest of eaters enjoy! We love this classic combo of cruciferous veggies—broccoli and cauliflower roasted together are packed full of great, hearty flavor and work as a side dish to almost any main. We season our broccoli and cauliflower with sesame oil and garlic to add a punch of delicious flavor. Let’s get roasting!
What is the best cooking method for broccoli and cauliflower?
Steamed vegetables have their place, but when it comes to broccoli and cauliflower, roasting is really where it’s at. The high heat of the oven caramelizes the sugars in the veggies, which makes them lightly sweet and deeply flavored. In this case, we also add some sesame for even better taste!
What do I need to make this roasted broccoli and cauliflower?
We like to make this side dish with an equal amount of broccoli and cauliflower, but if you want more of one or the other, feel free to do so! Just make sure that all the veggies can be spread out in a single layer on your baking sheet, or they may come out mushy.
In addition to the broccoli and cauliflower, you’ll need:
- Avocado oil or other cooking oil appropriate for high heat
- Sesame oil
- Minced garlic
- Salt and black pepper
- Lemon juice
- Toasted sesame seeds
How do I make sesame broccoli and cauliflower?
- Start by preheating the oven and cutting the vegetables into broccoli and cauliflower florets.
- Toss the vegetables with the avocado oil, sesame oil, and garlic in a large bowl.
- Spread the broccoli and cauliflower into a single layer on a lined baking sheet. Season with salt and pepper.
- Roast for 25-30 minutes, turning once during the cooking time. Sprinkle with lemon juice and sesame seeds, and serve.
Why does my roasted cauliflower get mushy?
If your roasted broccoli and cauliflower comes out mushy, they were probably overcrowded on their baking sheet. To get the caramelization and browning that we’re going for here, air needs to be able to circulate around the vegetables. When the pan is overly crowded, you end up with something between steamed vegetables and roasted vegetables—give them some space!
How should I store the leftovers?
Any leftover roasted broccoli and cauliflower can be stored in an airtight container in the refrigerator for 3-5 days.
Let’s make this into a sheet pan meal!
Want to make a complete meal on a single pan? You can make this roasted broccoli and cauliflower and our sticky chicken drumsticks on one baking sheet at the same time. To do so:
- Create an aluminum foil divider to keep the drumstick marinade separate from the vegetables. Put the vegetables (already tossed with the oils and garlic) on one side.
- Roast at 425°F for 10 minutes.
- Take the pan out of the oven, and turn the vegetables. Add the marinated drumsticks on the other side of the sheet pan. Roast for another 15-20 minutes while reducing the chicken marinade on the stove.
- When the vegetables are tender and brown, remove them from the pan.
- Brush the chicken with the reduced marinade, and broil for 3-5 minutes on each side.
What else could I serve this easy side dish with?
We love making this roasted broccoli and cauliflower with our sticky chicken drumsticks so we can do it all in one pan. But if you have leftovers or want something different, you could also put these roasted vegetables with:
- Slow Cooker Chicken Legs
- Pumpkin Black Bean Burgers
- Slow Cooker Apple Butter Pulled Pork
- Instant Pot Sweet Potatoes
- Or, use them in place of the cauliflower in these quinoa power bowls.