Roasted Cauliflower and Broccoli with Truffle and Parmesan
Roasted Cauliflower and Broccoli with Truffle and Parmesan pairs tender-crisp florets with a deep, earthy truffle aroma and a salty, nutty Parmesan finish. The high-heat roast brings gentle caramelization for a toasty edge, making this an elegant side for steak night, holiday spreads, or weeknight dinners when you want bold flavor with minimal fuss.
- Prep10 mins
- Cook20 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 2
In a large bowl, toss the cauliflower, broccoli, 2 tablespoons olive oil, salt, and black pepper; spread them in a single layer on the prepared baking sheet. Set the bowl aside.
- 3
Roast in the preheated oven until the vegetables are slightly charred and tender, 20 to 23 minutes, stirring every 8 to 10 minutes; return them to the same bowl. Add 1 tablespoon truffle- olive oil and toss. Move to a serving platter and sprinkle with Parmesan cheese.
- Calories 116.84 kcal Moderate
- Protein 6.76 g Moderate
- Carbs 11.59 g Moderate
- Total Fat 6.43 g Moderate
- Saturated Fat 1.56 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 3.78 mg Low Source
- Sodium 360.81 mg Moderate
- Fiber 5.14 g Moderate
- Sugar 3.73 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 125.83 mg Low Source
- Iron 1.12 mg Low Source
- Potassium 479.83 mg Moderate
- Vitamin A 32.5 mcg_rae Low Source
- Vitamin C 138.39 mg Good Source
- Vitamin D 0.02 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛