Roasted Broccoli & Cauliflower with Pickled Pesto

best roasted broccoli and cauliflower with pickled pesto

Roasted broccoli and cauliflower are one of my go-to quick, wholesome side dishes for dinner. With this recipe I added a quick, homemade pickle pesto to serve over the veggies as a flavor addition (explosion!) Feel free to make these crispy-tender florets either with or without the pesto. And save whatever leftover pesto you have to dress up salad, eggs and any other creative ideas that you may have. Enjoy!

Roasted Broccoli & Cauliflower with Pickled Pesto
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 8

  • 2 heads Broccoli
  • 1 head cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons fresh garlic, minced
  • juice from 1 Lemon
For the Pickled Pesto:
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 1½ tablespoons capers, drained
  • ½ cup sweet pickles, chopped
  • 1 clove fresh garlic, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
INSTRUCTIONS

  1. Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
  2. Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.
  3. In a medium bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.
  4. Roast for 25 minutes, stirring halfway through. Meanwhile make the pickled pesto: Place the parsley, cilantro, capers, pickles, garlic, both mustards, and olive oil in a food processor and pulse until a paste forms. Stir in the lemon juice and vinegar.
  5. Remove from oven once the florets are tender with crispy bottoms. Drizzle the lemon juice over the cooked florets and serve immediately with a scoop of pickled pesto. Enjoy!
NUTRITION

Calories: 89     Fat: 8g     Carbohydrates: 2g     Sugar: 1g     Sodium: 433mg     Fiber: 2g     Protein: 1g    

best roasted broccoli and cauliflower with pickled pesto

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