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Roasted Cauliflower, Broccoli, and/or Onion

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

This is an alternative to the grilled veggie recipe on this site.  They crisp up and it's a great side dish.  Tip: The cauliflower is especially good as a low-carb crouton to top a salad or a soup.  Try it!

 1 Head Cauliflower, cut into florets
 1 Head Broccoli, cut into florets
 1 Onion, cut into wedges
 2 tbsp Olive Oil
 ½ tsp Each: Salt, Pepper, Herbes de Provence
1

Wash veggies. Chop into pieces, but don't go too small, since it will reduce during cooking.

2

In a bowl, add enough Olive Oil to lightly coat all veggies. Spread on a baking sheet.

3

Preheat oven to 350.

4

Season with Salt, Pepper, and Herbes de Provence. You can substitute Italian Seasoning for Herbes de Provence.

5

Bake at 350 for 30 minutes, then as much more time as needed until they are perfectly crisp. Turn with a spatula once or twice during that time. It should brown and crisp. You may need one more shake of salt before you serve. 30 Minutes

Sometimes I adjust the veggies to fit the skillet I am using. Some of these recipes have "feel it" amounts, and this is one of them. I hope that's OK!

Nutrition Facts

4 servings

Serving size