Tuesday, December 18, 2012

Savory Broccoli-Cauliflower Roast - Good Housekeeping

Citrus and green olives garnish this simple roasted cauliflower and broccoli side dish, a must-have on the holiday dinner table.

Serves: 12

Total Time: 45 min

Prep Time: 20 min

Oven Temp: 450


  • 4 head(s) (1 1/2 pounds each) broccoli, cut into medium florets
  • 5 tablespoon(s) extra-virgin olive oil
  • Salt
  • Pepper
  • 2 head(s) (1 1/4 pounds each) cauliflower, cut into medium florets
  • 1 orange
  • 1 lemon
  • 1/4 cup(s) green olives, pitted and thinly sliced
  • 1 tablespoon(s) chopped fresh flat-leaf parsley leaves, for garnish


  1. Arrange 2 oven racks in bottom half of oven. Preheat oven to 450 degrees F.
  2. On 18- by 12-inch jelly-roll pan, toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. On another 18- by 12-inch jelly-roll pan, toss cauliflower with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
  3. Roast 30 to 35 minutes or until vegetables are browned and just tender, rotating pans between racks halfway through roasting.
  4. Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice into medium bowl. Into same bowl, from lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. Whisk in 2 tablespoons oil, 1/8 teaspoon salt, and pinch freshly ground black pepper.
  5. Arrange broccoli and cauliflower on serving platter. Scatter olives over vegetables. Whisk dressing again and drizzle all over dish. Garnish with parsley.


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