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!
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
Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
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.
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.
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.
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!