Roasted broccoli and cauliflower have a crispy outer layer and a tender center. Roasting is a dry cooking method that adds a deep nutty flavor to broccoli and cauliflower. Use this cooking method to add texture and flavor to your meal. According to MyPyramid, 1/2 cup broccoli or cauliflower is considered one serving of vegetables. The Centers for Disease Control and Prevention suggest choosing dark green bunches of broccoli and creamy white heads of cauliflower for higher vitamin and mineral content.
Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil. Aluminum foil will reduce clean up.
Wash broccoli and cauliflower and pat dry. Cut the stalks off and reserve for later use if desired. Chop florets into 2-inch pieces. Place the florets into the plastic bag.
Add olive oil, salt and sugar to the plastic bag. Shake the bag until the broccoli and cauliflower is evenly coated.
Spread the florets evenly onto the baking sheet. Bake for 12 minutes. Turn the florets over with tongs. Bake for four minutes.
Take the pan out of the oven and cool for one to two minutes. Serve warm.
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