It’s deceptively simple, just a few ingredients that add up to surprisingly big, big flavors! Plus, with all those roasted veggies, it’s a meal-in-one with no vegetable side dish needed.
Preheat oven to 475ºF, and bring a large pot of water to a boil on the stove. On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper.
Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting.