Roasted Broccoli and/or Cauliflower

I've been a terrible blogger, and I think just knowing that makes it worse. I'm pressuring myself to post something cool, but it's pretty hard considering I'm not cool. But my sister mentioned something about my absence tonight, so that prompted me to post.



Lately I've been into roasting my veggies. I had put off trying it because at first it didn't seem all that enticing, but I just wanted to try something new and I'm so glad I did. Delish!

I looked at a few recipes online for the basics; it's not that complicated. Here's essentially what you do (sorry, measurements not available--if you want those, you'll have to look up a real recipe):

1. Preheat oven to 425F.


2. Toss pieces of broccoli, cauliflower, or both in olive oil, salt, pepper and chopped garlic.


3. Bake in a pan for around 25 minutes, give or take. Obviously it's going to depend on how you like to eat your veggies.


4. When they're done, toss with a bit more olive oil and some Parmesan. I used the shavings rather than grated because it makes me feel restauranty.

I think roasted broccoli does better than cauliflower (the "leaves" get kind of crispy for a nice bonus texture), but cauliflower is great too. Tonight was the first time I blended them and I think it was perfect.

Some recipes mention lemon juice and other things, so you might want to look at those for better ideas. I'm kind of afraid to try the lemon juice, myself.


And this photo is just to brag about my adorable heart-shaped measuring spoons that my friend got for me years ago. How lovable is my kitchen? You should come over and find out.