ROASTED BROCCOLI AND CAULIFLOWER

I love vegetables. I like them cooked, just about every way imaginable. This is a favorite combination in our house. It's an enjoyable dish to make, because it blends itself well with other vegetables too. You can add peppers, mushrooms, carrots etc. if you prefer. Personally, I usually don't combine more than 3 vegetables at a time. I like to taste what I am eating. More than a 3 vegetable combination, and I find that the taste of the individual vegetables start to get lost. With that being said, I chose a combination of broccoli and cauliflower this night.

Prep time: 10 min.     Cook Time: 25 - 30 min.     Servings: about 4

Ingredients:
1/2 head of broccoli, washed and cut into mouth sized florets.
1/2 head cauliflower, washed and cut into mouth sized florets
1/2 cup butter
2 cloves garlic, minced
garlic powder
Sea salt and fresh cracked black pepper to taste
1/4 cup + bread crumbs (I use Italian seasoned bread crumbs for this dish)
1/4 cup + Parmesan Cheese
aluminum foil

Directions:
Pre heat oven to 450 degrees.
In a microwave safe bowl, melt the butter and add garlic. Mix and set aside.
Place broccoli and cauliflower in an appropriate sized baking pan. Don't pack too tightly.
Salt and pepper the vegetables evenly.
Use garlic powder and sprinkle vegetables evenly with the amount you desire. (I am not heavy handed.)
Sprinkle the bread crumbs, lightly across the top.
Now drizzle the vegetables with the butter mixture... evenly, covering them well.
Top the vegetables with the Parmesan Cheese, more or less to taste.
Cover pan with aluminum foil, not too tight.
Place in oven and cook for about 25 -30 min. or until your preference of tenderness, is obtained. Make sure to check from time to time with a fork.
Remove the foil, in the last 5 - 7 min.  Check as you go. You don't want the vegetables and cheese, to brown too much, or the edges to get a crisp to them.
Using a spatula, arrange vegetables on a serving plate, not disturbing them too much and, serve immediately.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen