The oven should be preheated at 400 degrees Fahrenheit (200 degrees Celsius). Using parchment paper or olive oil, gently butter a baking sheet, and then line it with the parchment paper.
Getting the Vegetables together:
To ensure that the broccoli and cauliflower florets are consistently covered with olive oil, place them in a large mixing basin and toss them with two tablespoons of olive oil.
Prepare the Vegetables with Seasoning:
Garlic that has been minced, smoked paprika, cumin, cayenne pepper (if used), salt, and pepper should be sprinkled over the veggies. To ensure that the spices are dispersed evenly, give the mixture a good toss.
For roasting in the oven, arrange the cauliflower and broccoli florets that have been seasoned in a single layer on the baking sheet that has been prepared.
The veggies should be roasted in an oven that has been prepared for twenty to twenty-five minutes, or until they are soft and beginning to brown around the edges.
At the end of the roasting process, the veggies should be transferred to a serving plate and finished with lemon.
Take the remaining one tablespoon of olive oil and drizzle it over the veggies that have been roasted. Then, pour the juice of one lemon over the vegetables.
The garnish and serving instructions are as follows: sprinkle freshly chopped parsley over the top for a splash of color and a blast of freshness.
You may create a great side dish out of your broccoli and cauliflower recipe that is inspired by Spanish cuisine, or you can enjoy it as a light dinner on its own.
Information on the Nutritional Value (per serving, assuming there are four servings):
143 calories total
10 grams of fat in total
1 gram of saturated fat
0 milligrams of cholesterol
Sodium: 71 milligrams
13 grammes of total carbohydrates
6 grams of dietary fiber
Three grams of sugars
5 grams of protein
The levels of the nutrients are approximations and may change based on the particular substances that are present.
