One of my most viral recipes and for good reason! So incredibly easy to make and that’s why I love it (in addition to how insanely delicious it is). For more versions of my veggie parmesan bake recipes, check out these potato and brussels sprouts or carrot and brussels sprouts.
Ingredients:
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
The Parmesan Paste:
- 1/3 cup olive oil
- 2 tbsp minced garlic
- 1 tsp chili flakes
- 1 tsp Italian herbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt, or more to taste
- 1 tsp pepper, or more to taste
- Juice of 1 lemon
- 1 cup grated Parmesan
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Paste: In a large bowl, combine olive oil, minced garlic, chili flakes, Italian herbs, paprika, garlic powder, salt/pepper, lemon juice, and grated Parmesan. Mix until well combined.
Coat the Veggies: Add the broccoli and cauliflower florets to the bowl with the paste. Toss thoroughly until each piece is evenly coated.
Bake: Spread the coated broccoli and cauliflower evenly on a baking sheet with parchment paper. Bake for 25-30 minutes, tossing once or twice, until the veggies are tender and golden.
Serve: Plate the roasted veggies and finish with an extra squeeze of fresh lemon juice. Enjoy as a flavourful side dish or on its own!
See the video below for a visual step by step!
