1 small head broccoli, trimmed into bite sized pieces
1 small head cauliflower, trimmed into bite sized pieces
8 large cloves garlic, halved
2 T olive oil
1 lemon, juiced
1/8 t fresh ground red pepper flakes (or to taste)
1/4 t ground mustard
Salt and pepper to taste
Optional: 1/4 cup fresh grated Parmesan
Spoon Mage™ Note:
Roasting brings out some very interesting and nutty flavors in cruciferous veggies. I love this simple mix. Feel free to add your favorite veggies – sweet red pepper and onions are always a winner here.
The measurement for mustard is small. It is a someone in the family does not like mustard and you have to hide it amount. If you love mustard, double the quantity.
Like most recipes, this is but a template. Use it as a springboard for ideas to make it yours. What vegetables are in season for you right now?
Preheat the oven to 425 F.
Rinse and trim the broccoli and cauliflower. Cut into bite-sized reasonably even in size pieces. Rinse, pat dry, and place in bowl. Reserve the stems for making a good veggie stock tomorrow.
Separate the garlic cloves from the head, remove and discard the papery skins, and slice the clove in half. Add to the bowl.
Stir up a vinaigrette with the olive oil, fresh lemon juice, ground mustard, salt and pepper.
Pour the vinaigrette over the veggies and toss to coat. The vinaigrette does not need to coat each and every particle of vegetable.
Spread the veggies evenly throughout a roasting pan that has either been lightly oiled or spritzed with your favorite non-stick spray.
Roast for approximately 20 minutes. Toss or stir after 10 minutes. Continue to roast until the broccoli and cauliflower pieces are tender and have taken on a lovely deep brown along the ridges.
Place in a pretty bowl and serve. Guests may wish to grate Parmesan on top of their servings, but I think it’s perfect just as it is.