Get my 4 tips for preparing perfect roasted broccoli and cauliflower even your kids will love, plus the recipe for my favorite house seasoning blend. Ready in under 30 minutes and with hardly any cleanup!
Disclosure: This post is sponsored by Redmond Trading and contains affiliate links. I did receive payment for writing this post, but all opinions are my own. As always, I’m committed to only recommending and partnering with brands and products that I truly believe in and use myself, and Redmond is no exception.
Until just a couple of years ago, I hadn’t done much roasting. I think the word “roasted” conjured up images of cooking something for hours and hours, turning and basting it all along the way. It sounded delicious, but also seemed too cumbersome. And that’s not to mention having to soak and scrub the pan afterward!
Boy, was I wrong.
Why Roast Vegetables
Roasting is now one of my favorite cooking methods for chicken and for vegetables. Here’s why:
1. Simple Prep
Melting a little ghee and sprinkling herbs or seasoning over everything is about all it takes to prep for roasting. A quick turning mid-way through cooking adds a couple of minutes, but that’s really it.
2. Fantastic Flavor
There’s nothing quite like the rich flavor and lightly crispy texture of roasted meat or vegetables. Even picky eaters love them – my kids always want a second helping when the veggies have been roasted!
3. Easy Cleanup
I line my roasting pans with a double layer of foil, then parchment paper so I literally just throw the lining away and give the pans a quick rinse after using them. Sometimes a little soap is required if the lining has torn, but that’s rare.
How to Roast Broccoli, Cauliflower, & Other Vegetables
1. Choose Your Veggies
Using vegetables that area similar size and density will help ensure even cooking. Broccoli and cauliflower work really well for this reason. I cut my florets smaller so they’ll cook faster.
2. Cut Your Veggies
If you’re combining vegetables with different textures like I do in my Roasted Winter Vegetable Soup recipe, cut the more dense vegetables (like squashes and carrots) into smaller chunks than the less dense ones (like bell peppers). You could also roast them on two separate trays to allow the more dense veggies to roast a little longer once the others are done.
3. Add Healthy Fat
When cooking at higher temperatures, like those for roasting, I use pastured ghee (clarified butter) rather than olive oil. (Get my free Kitchen Guide To Fats printable to learn which fats are best for each use!)
4. Add Seasoning
Simple really is best when it comes to roasting vegetables. My favorite is my own House Seasoning Blend (adapted from Paula Deen’s version), made with Redmond’s Real Salt (more on that in a minute), black pepper, and garlic powder.
I mix up a large batch every few months so I can quickly add it to meats and veggies when I’m cooking. The recipe for just the amount needed for the roasted broccoli and cauliflower is in the recipe card below. Just multiply it to make a larger batch.
5. Top with Cheese
This step is optional, but we really like the added bite of fresh grated Parmesan on top of our Roasted Broccoli and Cauliflower. And, it’s another feature that kids especially like and can do themselves, which is on the best ways to get them to eat healthy food!
Roasting veggies is so quick and easy, and adds an irresistible crispy texture and savory flavor.
- 1 head broccoli
- 1 head cauliflower
- 2 Tbsp ghee (or other high heat cooking oil)
- 1.5 tsp House seasoning blend (see below)
- 1 tsp Redmond Sea Salt
- 1/4 tsp ground black pepper
- 1/4 tsp tsp garlic powder
Preheat oven to 425 degrees.
Discard stems from broccoli and cauliflower and cut heads into small to medium sized florets. (Be sure to cut them fairly uniformly for even cooking).
Divide florets between two roasting pans. Melt ghee and drizzle evenly across all. Use clean hands to coat all florets with the melted ghee, then spread evenly across the pans.
Sprinkle with about house seasoning and roast for 20-25 minutes, turning halfway through and sprinkling again with house seasoning.
What is “Real Salt” and Why Use It?
Did you notice my House Seasoning calls for “Redmond Real Salt” rather than the standard iodized? You may be wondering what qualifies a salt as real.
According to Redmond:
“Real Salt means – well, real, authentic salt. A quick glance at the ingredients label on most salts might surprise you! Many salts contain anti-caking agents and even dextrose (sugar). Others have been heat processed and stripped of their natural trace minerals. Real Salt brand, on the other hand, is unrefined and full of natural minerals and flavor – the way salt was meant to be savored.”
I choose Redmond over other sea salts because it is minimally processed and contains over 60 trace minerals not found in iodized salt, and because it’s collected from a single source right here in the United States. Here is a great infographic showing how Redmond Real Salt compares to other sea salts from around the world.