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Roasted Broccoli and Cauliflower
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Description
Broccoli and cauliflower are a staple in my home and I hope they are in your home as well. Not just because they always seem to be available at the grocery store but because they are super foods that boost the immune system and have some major cancer-fighting benefits. Plus they are a pretty tasty team! This recipe is a sweet and salty combo that is perfect with the crunchy roasted veggies.
Ingredients
- ½ heads Broccoli, Rinsed And Trimmed
- ½ heads Cauliflower, Rinsed And Trimmed
- 2 Tablespoons Extra-virgin Olive Oil, Divided
- 2 cloves Garlic, Minced
- 1 Tablespoon Capers
- 1-½ Tablespoon Raisins
- Salt And Pepper, to taste
Preparation
Preheat the oven to 350 degrees F. Cut the broccoli and cauliflower into equal sized florets. Toss the veggies with about 1 tablespoon olive oil, salt and pepper in a shallow roasting pan. Roast for 30 to 40 minutes stirring occasionally. When the veggies are done, they will start becoming golden on the edges and look like they are ready for the party. Remove from oven and prepare the final touches.
Heat a small saute pan with the remaining tablespoon of olive oil. Add the garlic, saute for about 30 seconds add in the raisins and capers and saute for about 1 minute. Do not let this burn!!! Move quickly here and remove the pan from the heat. Pour the caper and raisin mixture over the veggies and toss to combine.
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Margie on 2.9.2011
I have been roasting these for a few years. Just a toss with OO and salt and pepper. This also works well with carrots, onions, potatoes.