Roasted Broccoli and Cauliflower is a simple, crispy, and flavour-packed side dish. It’s oven-roasted, herby, and a little bit addictive.
This Roasted Broccoli and Cauliflower recipe is one I make constantly. It’s quick, easy, and tastes better than most side dishes that take twice the time. With just a few basic ingredients and around 15 minutes in the oven, the veg turns golden and crisp on the edges while staying tender inside. I serve this with almost anything — or eat it straight from the tray.
Roasted Broccoli and Cauliflower works all year round. It’s light enough for summer meals and hearty enough for winter dinners. During the holidays, it’s a great veg option that balances heavier mains. It also works cold, in lunchboxes, tossed into grain bowls, or served with dips. This is one of those easy recipes that just fits anywhere.
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Ingredients for Roasted Broccoli and Cauliflower
For this recipe I just need basic ingredients. Here is what I am using:
- Broccoli – Use broccoli with firm stems and tightly closed, deep green buds. Roasts to a crisp on the edges and stays tender in the centre.
- Cauliflower – Choose a bright white, compact head without brown spots. Turns soft, slightly sweet, and soaks up flavour when roasted. You also can use pre-cut store bought mixes of cauliflower and broccoli - it would save time at home.
- Garlic – Fresh and thinly sliced. Roasts into golden slivers that give a mellow garlic taste throughout the dish.
- Olive oil – Use good quality extra virgin olive oil. It helps the veg brown properly and adds a clean, rich flavour.
- Marjoram, oregano, thyme – These dried herbs add simple, earthy, and slightly floral notes. Nothing fancy—just solid flavour.
- Kosher salt – Brings out the natural flavour of the vegetables without overpowering.
- Freshly ground black pepper – Adds warmth and a little sharpness to balance the sweetness from roasting.
How to Make Roasted Broccoli and Cauliflower
This is one of the easiest vegetable side dishes to make. Four steps and it's done.
Preheat the oven to 230°C (450°F). Wash the broccoli and cauliflower, cut them into florets, and dry them thoroughly with a clean kitchen towel or paper towels. They must be completely dry or they’ll steam instead of roast.
Place the florets in a large mixing bowl. Add the thinly sliced garlic, olive oil, dried herbs, kosher salt, and plenty of black pepper. Use your hands to massage the seasoning into every piece, making sure the oil and flavour gets into all the little crevices.
Spread the vegetables out in a single layer on a baking tray. Don’t crowd them. Roast in the oven for 10 minutes. Take the tray out, stir the veg gently using a silicone spatula, then return it to the oven for another 5 minutes. It is not needed to keep veggies for longer time. In fact, sometimes I even take them out after only 10 minutes of cooking - because I like when veggies are still crunchy, and definitely not mushy and lifeless.
If a bit of char is your thing, broil (grill) them for 2 to 3 minutes at the end. Watch closely so they don’t burn. Serve hot, warm, or let them cool for a snack later.
(Nope, my lovely pup won't eat roasted broccoli and cauliflower if the dish is not covered in beef bones. But my lovely kids would graze on veggies and full tray could disappear in 5 minutes.)
Serving and Storage
Roasted broccoli and cauliflower is best served hot from the oven, when the edges are crispy and the centres are still tender. I like to add a squeeze of lemon juice just before serving to brighten the flavours. You can also sprinkle over grated Parmesan, crumbled feta, or toasted pine nuts if you want to take it up a notch.
If you’re serving it with mains, it goes well with roast chicken, grilled fish, lamb chops, pan-fried tofu, or simple rice dishes. Leftovers are excellent cold the next day — add them to a salad, grain bowl, or wrap.
To store, let the vegetables cool completely first. Then place them in an airtight container and keep in the fridge for up to 4 days. To reheat, spread them on a baking tray and place under the grill or in a hot oven for 5 to 7 minutes. Don’t microwave — it will make them soft and soggy.
Top Tips for the Best Roasted Broccoli and Cauliflower
- Dry the florets like you mean it. Even after a quick rinse, broccoli and cauliflower hold a surprising amount of water in those tiny crevices. Use a clean kitchen towel to pat each piece dry, and let them sit on a tray for 10 minutes before seasoning if you have time. Wet vegetables steam in the oven instead of roasting, and you'll lose all those crispy golden edges.
- Cut the florets to similar sizes. Aim for medium-sized pieces, roughly 4–5 cm across, and try to keep the broccoli and cauliflower roughly the same size. If some florets are much bigger than others, the small ones burn while the large ones stay raw inside. Halve any oversized pieces through the stem so they cook evenly across the tray.
- Don't skip the seasoning massage. Olive oil and herbs need to actually make contact with the surface of every floret, especially the bumpy tops of the broccoli where they like to slide off. Use clean hands rather than a spoon to rub the oil and seasoning into the crevices. This makes the difference between bland-tasting veg and ones that are flavoured all the way through.
- Preheat the baking tray for crispier edges. Slide your empty tray into the oven while it preheats, then add the oiled vegetables onto the hot surface when you're ready. The sizzle when the florets hit the tray helps them sear instantly, locking in that crisp golden crust. Just be careful when handling — use oven mitts and tongs to spread them out.
- Use a dark or heavy baking tray. Light, shiny aluminium trays reflect heat and slow down the browning, while dark steel or heavy commercial trays absorb heat and transfer it directly to the vegetables. If all you have is a thin shiny tray, line it with a piece of parchment and roast a couple of minutes longer. Avoid silicone mats — they insulate too much and prevent crisping.
Roasted Broccoli and Cauliflower FAQ
Why is my roasted broccoli and cauliflower soggy?
Soggy roasted vegetables almost always come down to one of two problems: moisture or crowding. If the florets weren't fully dried after washing, the water turns to steam in the oven and prevents browning. If the tray is overcrowded, the florets release moisture that gets trapped between them, again creating steam. Pat everything dry thoroughly, spread the florets in a single layer with a little space between each piece, and use a second tray if you need more room.
Can I make this ahead of time?
Yes, this recipe holds up well for advance prep. You can wash, dry, and cut the florets up to a day ahead — store them in an airtight container in the fridge with a paper towel to absorb moisture. For fully cooked vegetables, roast them earlier in the day and reheat under the grill or in a 200°C oven for 5–7 minutes to bring back the crispness. Avoid microwaving as it makes everything soft and limp.
Can I use frozen broccoli or cauliflower?
You can, but the results aren't as good as fresh. Frozen vegetables hold a lot more water, so they tend to steam rather than roast. If you're using frozen, don't thaw them first — spread them straight on a hot, well-oiled tray and roast at a higher temperature, around 240°C, for longer than usual. Pat off any visible ice crystals before they go in, and accept that you won't get quite the same crispiness as with fresh.
How do I keep the garlic from burning?
Garlic burns easily at 230°C, and burnt garlic tastes bitter. The simplest fix is to slice the garlic thinly and toss it with the oil and vegetables so it gets coated and partly shielded. You can also tuck the garlic pieces underneath the florets where they're protected from direct heat.
What's the best oil to use?
Extra virgin olive oil is the recommended choice for its flavour, and it handles the high temperature just fine despite what you may have heard. If you want a more neutral taste that lets the herbs shine, avocado oil is a great alternative with a high smoke point. Avoid butter on its own — it burns at this temperature — but you can add a small knob of butter to the hot vegetables right after they come out of the oven for richness.
Related
Looking for other recipes like this? Try these:
- The Best Creamy Parsnip Mash Recipe
- How to Make Carrot and Turnip Mash - Easy Recipe
- Roasted Vegetables and Halloumi Recipe
- Roasted Beet Salad Recipe
Pairing
These are my favorite dishes to serve with [this recipe]:
- Crispy Peppercorn Coriander Chicken Wings Recipe
- Easy Baked Pollock Recipe with Garlic Butter and Lemon
- Easy Pan Fried Salmon (With Lemon Butter) Recipe
- Loaded Sweet Potatoes Recipe
Roasted Broccoli and Cauliflower
Roasted Broccoli and Cauliflower is a quick, healthy side that delivers bold flavour and beautiful caramelisation with minimal effort. Oven-roasted until golden and crisp-tender, it’s a brilliant way to enjoy two nutritious vegetables in one dish.
Ingredients
- 1 head broccoli
- 1 head cauliflower
- 4 garlic cloves, thinly sliced
- 45–60 ml olive oil (3–4 tablespoons)
- 1 tablespoon marjoram
- 1 tablespoon oregano
- ½ tablespoon thyme
- Sea salt, to taste
- Freshly ground black pepper, generous amount
Instructions
- Preheat the oven to 230°C (450°F). Line a large baking tray or use it directly without lining for crispier edges.
- Wash the broccoli and cauliflower. Dry them completely using a clean towel or paper towels. Cut into evenly sized florets.
- Add florets to a large bowl with garlic, olive oil, marjoram, oregano, thyme, salt, and pepper. Massage seasoning into every piece using your hands.
- Spread out in a single layer on the tray. Roast for 10 minutes, stir gently, and roast for 5 more minutes.
- For crispier edges, switch to broil (grill) mode for the final 2–3 minutes. Serve hot, warm, or at room temperature.
