Jan 3, 2013
Roasting broccoli and cauliflower really intensifies their flavour, making them addictively delicious!
1 large head broccoli or 2 small heads, cut into florets
1 large head cauliflower or 2 small heads, cut into florets
1 to 2 cloves garlic, minced
1/2 tsp. coarsely ground fennel seeds
1/3 cup to 1/2 cup olive oil
Salt and freshly ground pepper, to taste
Preheat oven to 425 degrees F.
Add broccoli, cauliflower, garlic, fennel seeds, and salt and pepper to a bowl. Drizzle generously with olive oil, tossing to coat each floret with oil.
Transfer to extra large baking sheets. (If needed, transfer to 2 smaller baking sheets.) Roast, turning veggies halfway, until golden brown and tender, about 12 to 15 minutes.
Yield: 6 servings.