{"id":4958,"date":"2012-11-16T16:18:27","date_gmt":"2012-11-16T22:18:27","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4958"},"modified":"2012-11-16T16:18:27","modified_gmt":"2012-11-16T22:18:27","slug":"roasted-broccoli-and-cauliflower","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/11\/16\/roasted-broccoli-and-cauliflower\/","title":{"rendered":"Roasted Broccoli and Cauliflower"},"content":{"rendered":"

Roasted vegetables are fall perfection. \u00a0Anytime of the year perfection for me, really. \u00a0But fall and winter seem to be better for the rich and warm flavors and the delicious caramelization of the veggies that takes place in the oven. \u00a0One of my favorite things about them is their versatility. \u00a0You can use your favorite vegetables. \u00a0My favorite combination includes brussels sprouts, sweet potato, onion and cauliflower. \u00a0I can’t think of a better side dish, can you? \u00a0If you’re still planning your Thanksgiving menu, consider roasting a big tray of vegetables. \u00a0You can do all of your prep, including tossing with the oil and salt, the night before. \u00a0Refrigerate and roast right before dinner.<\/p>\n

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After starting this lovely dish<\/a> in the crock pot I started thinking about what we would eat with it. \u00a0I decided on brown rice and salad. \u00a0But then I remembered that we had broccoli and cauliflower already cut up and just waiting to be transformed into something magical. \u00a0I was honestly pretty worried about roasting the broccoli with my normal method. \u00a0I’ve done it before and felt like the ends got too blackened and crunchy, even for me. \u00a0So I looked up a recipe for roasted broccoli and found this from Ellie Krieger<\/a>. \u00a0As luck would have it, this particular recipe uses broccoli and cauliflower. \u00a0Perfect.<\/p>\n

We loved these. \u00a0I ate the remainder of them for lunch the next day straight from the fridge. \u00a0One of the reasons they were so good is the garlic. \u00a0I smashed whole cloves and mixed them in with the vegetables. \u00a0If you cut the garlic too small, it burns. \u00a0I learned that lesson the hard way! \u00a0The garlic mellows enough through the cooking process to not be an unwelcome addition to your bite. \u00a0Cooking the vegetables covered allows them to steam before roasting, which keeps the broccoli from burning on the tips and cooking unevenly. \u00a0I will probably try this method with my normal line up of vegetables the next time I roast them. \u00a0However, I think you could get by with less covered steam cooking, maybe 20 minutes covered and 30-40 uncovered? \u00a0I’ll mess with that and see how it goes.<\/p>\n

Roasted Broccoli and Cauliflower<\/h2>\n

From Ellie Krieger<\/p>\n

Ingredients<\/em><\/p>\n