The Stay At Home Chef: Roasted Broccoli, Cauliflower, and Leeks

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Roasted Broccoli, Cauliflower, and Leeks

Sometimes we just eat a bunch of side dishes for dinner. It's kind of weird, but it can lead to a really delicious meal. We were due to have one of those nights so I was looking through my fridge for what we needed to use. I found a small bunch of broccoli, a head of cauliflower, a large leek, and a lemon. What can you do with that? Roast it of course! And know what? It was totally delicious. I highly recommend it. The vegetables were bright and flavorful, just like the colors. It was a clean dish, and totally healthy. 


1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
1 leek, halved and sliced
1 lemon
1 tablespoon olive oil
Salt and Pepper
1/4 cup shredded parmesan


1. Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick spray.

2. Place the broccoli an cauliflower florets in the prepared baking dish along with the leeks. Squeeze the lemon juice over the vegetables. Drizzle with olive oil and season with salt and pepper.

3. Roast in the oven for about 15-20 minutes until vegetables are tender-crisp.

4. Remove from oven and sprinkle parmesan over the top. 

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1 comment:

  1. I think this is one of your best photos yet. The first one especially turned out beautifully!


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