Skinnytaste · by Gina Homolka★ 4.9 (12)
Roasted Broccoli and Cauliflower Recipe
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 12%
CARBS 13G30% OF CAL
4G FIBER6G OTHER3G TOTAL SUGAR
FAT 13G65% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli and cauliflower with garlic, Parmesan, and breadcrumbs. Crispy, savory, and easy to prepare on a sheet pan.
sideamerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 pound broccoli florets (about 4 heaping cups)
- 3/4 pound cauliflower florets (about 4 heaping cups)
- 4 large garlic cloves (peeled and sliced thin)
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 2 1/2 tablespoons seasoned breadcrumbs
- 2 1/2 tablespoons grated parmesan cheese
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 12%
CARBS 13G30% OF CAL
4G FIBER6G OTHER3G TOTAL SUGAR
FAT 13G65% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 552mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 109mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.