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Easy • Sides

Roasted Honey Garlic Broccoli & Cauliflower

Crisp-tender roasted vegetables coated in a sticky-sweet and savory honey garlic glaze.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Roasted Honey Garlic Broccoli & Cauliflower

Say goodbye to boring veggies! This Roasted Honey Garlic Broccoli & Cauliflower is so delicious, it might just become your favorite side dish. The roasting brings out their natural sweetness, and a simple honey garlic glaze takes them to a whole new level. Warning: you might find yourself eating them straight off the pan!

Ingredients

Yield: 4 servings

Main

  • 1 head broccoli, cut into bite-sized florets
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

For the Honey Garlic Glaze

  • 3 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, toss the broccoli and cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

  3. Step 3

    Roast for 15 minutes. While the vegetables are roasting, whisk together the honey, minced garlic, soy sauce, and apple cider vinegar in a small bowl to make the glaze.

  4. Step 4

    Remove the baking sheet from the oven. Drizzle the honey garlic glaze over the roasted vegetables and toss gently to coat. Return to the oven and roast for another 5-8 minutes, or until the vegetables are tender-crisp and lightly caramelized, and the glaze is slightly sticky. Keep an eye on them to prevent burning.

  5. Step 5

    Serve immediately as a delicious side dish to almost any meal.

Tips

  • Ensure vegetables are in a single layer on the pan for best roasting; avoid crowding to prevent steaming.
  • Add a pinch of red pepper flakes to the glaze for a touch of heat.
  • This glaze also works wonderfully with other vegetables like Brussels sprouts or carrots.

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