For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick …
For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!
The trick to perfectly cooked veggies and salmon on 1 pan?
Meal prepping is supposed to make life easier, so when I meal prep I make sure to keep it SIMPLE. I use the same simple formula (protein + 2 vegetables + sauce) and change up the seasonings and sauces each time to make it new. Today’s Ranch Chicken Meal Prep is the perfect example of this formula in action. It has simple pan-fried chicken breast, roasted potatoes and broccoli, and a little ranch dressing on top. Simple to prepare and delicious to eat! 🙌
As I mentioned above, this meal prep is super flexible. Maybe you want to add a little more to make it extra fancy, or maybe you want to swap out one of the ingredients for something you like better. Here are some ideas for substitutions and add-ins if you want to take this recipe and run with it!
Add shredded cheddar cheese and bacon bits for a little more flavor.
Double up on the chicken or add a scoop of cottage cheese for extra protein.
Swap out the roasted potatoes for rice or couscous cooked in chicken broth.
Turn it into a salad: use fresh broccoli and swap the roasted potatoes for a bed of greens. Add any other fresh vegetables of your choosing.
Use boneless chicken thighs in place of the breasts for extra tender meat.
Add a dollop of hummus and a couple of sliced grape tomatoes.
Swap the roasted broccoli for creamed spinach or creamed kale.
How to Store and Reheat Ranch Chicken Meal Preps
For the best flavor and texture, consume your ranch chicken meal preps within four days of preparing and make sure to store the ranch dressing separately. Keep the meal preps refrigerated until ready to eat, then reheat in the microwave for 1-2 minutes on high, or until heated through. Pour the ranch dressing over top, then enjoy.
What Containers do You Use?
For this meal prep, I used my favorite 3-cup rectangular Pyrex containers and small metal dipping cups for the ranch dressing. The dipping cups are taller than the depth of the glass container, so I do carry them separately. The cups are shown in the containers in the photos here just to make them all fit in the frame!
Preheat the oven to 400ºF. Clean and dice the potatoes into ¾" pieces.
In a small bowl, combine the Parmesan, garlic powder, paprika, and ¼ tsp salt. Place the diced potatoes in a bowl, drizzle with 1 Tbsp cooking oil and the seasoned Parmesan, then toss until evenly coated.
Spread the potatoes out over a parchment-lined baking sheet then transfer to the oven. Roast for 30 minutes, or until golden brown and crispy, stirring once halfway through.
Place the broccoli florets in a bowl and drizzle with 1 Tbsp cooking, and add a ¼ tsp salt and pepper. Toss until the broccoli is evenly coated.
Spread the broccoli out onto a parchment-lined baking sheet and roast in the preheated oven for about 20 minutes, or until browned on the edges, stirring once halfway through.
While the vegetables are roasting, prepare the chicken. Fillet the chicken breast into two thinner pieces to help them cook faster and more evenly. Season both sides of the chicken with garlic herb seasoning.
Heat a large skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken breasts and cook for about 5-6 minutes on each side or until well browned and cooked through.
Remove the chicken to a cutting board and let rest for five minutes. Sliced the chicken breast into strips.
Divide the roasted potatoes, broccoli, and sliced chicken between four meal prep containers. Fill four small dressing containers with 2 Tbsp ranch dressing each. Refrigerate the meal preps until ready to eat!
How to Make Ranch Chicken Meal Prep – Step by Step Photos
Preheat the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ¾” pieces. In a small bowl, combine ⅓ cup grated Parmesan, ½ tsp garlic powder, and ¼ tsp salt. Drizzle 1 Tbsp cooking oil over the potatoes, then add the seasoned Parmesan, and toss until the potatoes are evenly coated.
Spread the seasoned potatoes out over a parchment-lined baking sheet in a single layer.
Roast the potatoes in the preheated 400ºF oven for about 30 minutes, or until golden brown and tender, stirring halfway through.
Once the potatoes are in the oven, start preparing the broccoli. You can use fresh or frozen broccoli here. Place 1 lb. broccoli florets in a bowl (no need to thaw if using frozen). Drizzle 1 Tbsp cooking oil over top and add ¼ tsp salt and pepper. Toss to coat.
Roast the broccoli in the preheated 400ºF oven for about 20 minutes, or until brown and crispy on the edges, stirring once halfway through.
While the vegetables are in the oven, prepare the chicken breast. Fillet one pound of boneless-skinless chicken breast into two thinner pieces (this helps them cook quickly and evenly). Season the chicken on both sides with about 1 Tbsp garlic herb seasoning (store-bought or homemade).
Heat a skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the seasoned chicken breast and cook for about 5-6 minutes on each side or until browned and cooked through.
Remove the chicken to a clean cutting board and allow to cool for about 5 minutes before slicing.
Divide the potatoes, broccoli, and sliced chicken between four containers. Fill four small dressing containers with about 2 Tbsp ranch dressing each. Refrigerate until ready to eat!
When ready to eat, reheat your meal prep in the microwave for 1-2 minutes on high, or until heated through. Drizzle the ranch dressing over top and enjoy!
Crispy roasted broccoli is one of my all-time favorite vegetables! I’ve always found that roasting broccoli is the best way to prepare this crunchy, cruciferous veggie. And after today, I’m sure you’ll love it, too! You don’t ne…
Crispy roasted broccoli is one of my all-time favorite vegetables! I’ve always found that roasting broccoli is the best way to prepare this crunchy, cruciferous veggie. And after today, I’m sure you’ll love it, too! You don’t need any fancy ingredients or equipment to have this easy vegetable recipe turn out incredible. There’s a good…
Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!
Healthy mac and cheese? There are lots of implications around the word healthy (which we’ll get into below). Here’s the thing: mac and cheese can be part of a healthy, balanced diet. And this one is all about balance: it’s got big flavor, a bit less cheese per serving than the standard recipe, and it’s loaded with broccoli for a dose of nutrients and fiber. What’s not to love? This one’s on our regular rotation (and it’s 100% kid friendly: our 5 year old adores it!).
Ingredients in this healthy mac and cheese
The word “healthy” is a loaded term: to many people it connotes shame and diet culture. It’s also incredibly subjective, because there’s no exact definition on exactly what healthy is. Mac and cheese can be part of a healthy, balanced diet when it’s eaten in moderation and served with a balance of fruits and vegetables.
This recipe is an exercise in that balance: it’s got a bit less cheese than the standard mac and cheese recipe, and it’s got broccoli to balance the carbs out with fiber. Of course, you can have your broccoli on the side if you prefer it that way: and it’s just as good. Here’s what you’ll need for this recipe:
Pasta: macaroni, shells or short pasta (we used cavatappi)
Pecorino Romano cheese
Italian panko, for serving: we like to top with seasoned breadcrumbs! Italian panko are seasoned with Italian herbs and salt (you can also use them instead of croutons, like in this Kale Caesar Salad).
The secret ingredient
The secret ingredient in this healthy mac and cheese? Pecorino Romano cheese! Pecorino Romano is an aged cheese with a very salty, savory flavor. This cheese has long been one of our favorite types of cheese to use because it’s so flavorful. It especially transforms vegetarian dishes because of its intensely savory flavor.
All you need are two tablespoons of grated Pecorino Romano here, and it makes all the difference! Try not to leave it out. (We tried once and it didn’t taste nearly as delicious!) You should be able to find it at your local grocery store in either grated or shredded containers. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
Why to add broccoli to healthy mac and cheese
Of course, you can eat the broccoli on the side: or a side salad! But this healthy mac and cheese actually very tasty with the broccoli intermixed. Here’s why we like it:
The contrast in texture helps you slow down while eating it. Ever feel like you can quickly inhale a mountain of mac and cheese? The different texture of broccoli helps us to slow down and enjoy each bite, making it a more satisfying meal and helping us eat a reasonable portion size.
It adds fiber. There’s no fiber in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the amount in one serving of the mac and cheese).
This healthy mac and cheese is part of our regular repertoire — our 5 year old in particular loves it! And so do we. Here are a few kid friendly and adult friendly side dish ideas to pair with it for an easy weeknight:
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate).
Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary).
In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.)
Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
*This is the secret flavor maker. Pecorino Romano is an aged cheese similar to Parmesan, but saltier and more savory. If you can’t find it, use Parmesan cheese and a few more pinches of salt.
Last year I made an amazing Broccoli Cheddar Chicken Salad that was just to die for, and ever since I’ve wanted to try a pesto-based version. Well, that day has finally come and I’m here to say that it’s just as easy and totally delish! So if you need another quick and filling refrigerator salad to make for lunches, this Pesto Chicken and Broccoli Salad is it!
What Kind of Chicken to Use
This Pesto Chicken and Broccoli Salad is the perfect recipe for store-bought rotisserie chicken, but if that’s not your jam you can totally cook your own boneless, skinless chicken breast or thighs. You’ll need about one cup of chopped cooked chicken (the amount is flexible), which will be about one chicken breast or two chicken thighs.
What Kind of Pesto to Use
I like the freshness of a basil pesto for this recipe. The herbal flavor really lightens up the dish. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t let the rest of that jar of pesto go to waste! Check out our pesto recipe archives for ways to make sure every last drop gets put to good use.
Is the Broccoli Raw??
Yes, this salad is made with raw broccoli. The extra crunchy broccoli gives this salad tons of texture and helps it hold up well in the refrigerator for days. If you absolutely can not do raw broccoli, the next best option would probably be very lightly steamed broccoli, so that it still has some texture but that edge of raw flavor has been taken off.
How to Serve Pesto Chicken and Broccoli Salad
You can eat this salad alone in a bowl, stuff it into a pita, scoop some on top of a green salad, or wrap it up in a tortilla. There are so many options!
Pesto Chicken and Broccoli Salad
Chicken, broccoli, onion, and a creamy pesto dressing make this quick salad a delicious new lunchtime staple!
Course Lunch, Salad
Total Cost $6.18 recipe / $1.55 serving
Prep Time 15minutes
Total Time 15minutes
Servings 41 cup each
Author Beth – Budget Bytes
1cupchopped cooked chicken*$3.50
1lb.fresh broccoli (about 2 cups chopped)$1.25
1/4cupchopped red onion$0.08
1/4tspfreshly cracked black pepper$0.02
Chop the chicken and broccoli into small, bite-sized pieces. Finely dice the red onion.
In a bowl, stir together the pesto, mayonnaise, and lemon juice.
Add the chicken, broccoli, and red onion to a large bowl. Pour the creamy pesto over top, and add the freshly cracked pepper. Stir to combine.
Taste the salad and add salt or pepper to your liking. Serve immediately or refrigerate until ready to eat.
How to Make Pesto Chicken and Broccoli Salad – Step by Step Photos
You’ll want about one cup (give or take some) of chopped cooked chicken for this recipe. The easiest option is to use store-bought rotisserie chicken. But, if you aren’t using a rotisserie chicken, you can cook one chicken breast or two chicken thighs to use for this recipe. If you need instructions for cooking chicken breast in a skillet, see my tutorial here. Make sure to let the chicken cool before using it in the recipe.
To make the creamy pesto dressing, stir together ¼ cup basil pesto, ¼ cup mayonnaise, and 1 Tbsp lemon juice.
Chop about two cups of broccoli into small bite-sized pieces. Making sure to chop the broccoli small enough is key to making this salad work. They should be small enough that a few pieces could fit onto a fork.
Chop the chicken into small ¼-½ inch pieces (the cutting board pictured above is quite small, for reference)
Finely dice ¼ cup red onion. Place the broccoli, chicken, and onion in a bowl.
Pour the creamy pesto dressing over the ingredients in the bowl. Add about ¼ tsp freshly cracked pepper.
Stir everything together, give it a taste, and add salt or pepper to taste.
Enjoy in a bowl, stuffed into a pita, or on a green salad!
A couple of years ago I made these adorable little mini pecan pies, and then last year I did a pumpkin pie version, and now I’m doing it with a savory pie! Or a quiche, rather. These cute little two-bite Mini Broccoli Cheddar Quiches make a fun grab-n-go meal prep breakfast, or a great finger food for brunch or Easter gatherings. They’re so cute that they’re sure to impress any guest!
Can I Make Them Ahead?
These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.
Can You Freeze Mini Quiches?
I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.
Try Different Flavors
You can try swapping out the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:
Bell pepper (sautéed)
Sun dried tomatoes
Mini Broccoli Cheddar Quiches
Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.
Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.
How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos
Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.
Use a mixer to whip the butter and cream cheese together until well combined.
Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.
Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarater into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.
Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.
Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.
Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.
Divide the mixture among the twelve mini pie crusts.
Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.
Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.
Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.
Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.
We love a good “catch-all” recipe here at Budget Bytes, and a simple vegetable stir fry is the perfect example of that. Whether you’re using up leftover vegetables from your freezer or using a bag of frozen stir fry veggies, a quick and easy vegetable stir fry is an easy solution for dinner. In addition to the very simple version below, I’ve got plenty of ideas for add-ins and flavor modifications in case you want to switch it up!
What Vegetables are Good for Stir Fry?
It’s important to get a variety of colors and textures when you make a vegetable stir fry. I chose to use onions, mushrooms, red bell pepper, broccoli, and carrots to provide that variety, but here are some other vegetables that are great in stir fry:
Other Stir Fry Add-ins
In addition to vegetables, you can add all sorts of other ingredients, like:
Chicken, beef, or pork
Peanuts or cashews
Customize the Sauce
I’ve included a very basic brown stir fry sauce below, but there are so many options for customizing the sauce to fit your taste buds. Here are some options:
Make it spicy: add a tablespoon or so of sriracha, chili garlic sauce, or gochujang
Make it extra rich: stir in a couple tablespoons of oyster sauce
Make it sweet and tangy: stir in a couple tablespoons of hoisin sauce
Give it a tropical twist: use pineapple juice instead of water (add a little less brown sugar)
The Trick to Good Stir Fry at Home
There are two important tips for making stir fry at home:
1) Use a big wok or skillet and high heat. If your pan is too small there won’t be enough surface area for the steam to evaporate and the vegetables will get soupy. Likewise, if the heat isn’t high enough the steam will not evaporate fast enough and the vegetables will also get soupy.
2) Don’t overcook the vegetables. You want the vegetables to just be tender-crisp and vibrantly colored. You can always cook them a little longer once the sauce is added at the end, but if you cook them too long in the first steps you’ll end up with limp vegetables that are drab color.
Easy Vegetable Stir Fry
Vegetable stir fry is a quick and easy option for dinner, plus it's super flexible and a great way to use up leftovers from your fridge!
Make the stir fry sauce first. Combine the soy sauce, water, brown sugar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set the sauce aside.
Chop the vegetables into similar-sized pieces. It's up to you whether you slice, dice, or cut into any other shape you prefer.
Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot (but not smoking), add the hardest vegetables first: carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.
Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more, or just until the mushrooms begin to soften.
Finally, add the softest vegetables, bell pepper and onion. Continue to cook and stir just until the onion begins to soften.
Give the stir fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.
Top the stir fry with sesame seeds and serve!
*You can use any mix of vegetables you like. You’ll need about 8 cups once chopped.
How to Make Vegetable Stir Fry – Step by Step Photos
Make the stir fry sauce first so the flavors have a little time to blend and the sauce is ready to go when you need it. Vegetable stir fry is a fast process, so you’ve got to be ready! Combine 1/4 cup soy sauce, 1/4 cup water, 2 Tbsp brown sugar, 2 cloves minced garlic, 1 tsp grated fresh ginger, 1 tsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. Whisk until combined, then set aside.
For my stir fry mix, I used 1 small yellow onion, ½ lb. broccoli, 2 carrots, 8oz. mushrooms, and 8oz. sugar snap peas. You can use any mix of vegetables you’d like, just try to get a good variety of colors and textures. You’ll want about 8 cups once chopped.
Chop the vegetables into similar sized pieces. Since carrots take so long to soften, it was okay to cut them much smaller than the rest.
Add 2 Tbsp cooking oil to a very large skillet or wok. Heat over medium-high until the pan is very hot. Once hot, add the hardest vegetables first (or the vegetables that take the longest to soften), in this case, it was carrots and broccoli. Stir briskly for about one minute, or just until you start to see the color of the broccoli turn bright green. They will continue to cook as you add more vegetables.
Next, add the vegetables that soften semi-quickly, in this case, the mushrooms and sugar snap peas. Again, stir briskly and cook only for about 1-2 minutes, or just until you see the mushrooms begin to soften. They will continue to cook further as you add more vegetables.
Lastly, add your softest vegetables, in this case, the onion and bell pepper. Stir and cook just for one minute more, or just until the onions begin to soften. They will continue to cook and soften after you add the sauce.
Give the stir fry sauce a quick stir to recombine, then pour the sauce over the vegetables in the skillet. Stir and cook until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the skillet from the heat, or continue to cook until the vegetables are cooked to your liking.
It is an easy aromatic Thai noodle stir fry with sauteed oyster mushrooms, tofu, par-boiled broccoli, and rice noodles. Thai food is well-known for its spiciness, although it’s not always hot to taste. We promise you that this oyster mushroom sti…
It is an easy aromatic Thai noodle stir fry with sauteed oyster mushrooms, tofu, par-boiled broccoli, and rice noodles. Thai food is well-known for its spiciness, although it’s not always hot to taste. We promise you that this oyster mushroom stir fry dish is better with a bit of a kick. If you love aromatic...
We’re crowning broccoli (pun intended) the MVP of green vegetables—in springtime and all the time. You’ve seen it take the stage as an attention-grabbing side dish; it often mingles with cheddar for creamy soups and crunchy casseroles; and it tends to …
We’re crowning broccoli (pun intended) the MVP of green vegetables—in springtime and all the time. You’ve seen it take the stage as an attention-grabbing side dish; it often mingles with cheddar for creamy soups and crunchy casseroles; and it tends to make its way into all manner of pasta dishes, both hot and cold.
You'll notice that a few of these recipes call for broccolini (aka baby broccoli or Chinese broccoli, which has a sweeter flavor and thinner form than regular broccoli) or broccoli rabe (aka rapini, which is a bitter cousin to broccoli in the mustard family). Broccolini and broccoli rabe look very similar but taste pretty different, so keep an eye out for which one you're grabbing from the store or market before cooking. In general, you can swap in one for the other—or regular ol' broccoli for either—in any of these recipes, but just know that the flavor might be slightly different.
Roasted broccoli and cauliflower is an irresistibly easy side dish! Here’s how to roast the two vegetables to perfection.
When you’re not sure what vegetable to roast…try two. Try this Roasted Broccoli and Cauliflower! Our favorite side dishes for weeknights are Roasted Broccoli and Roasted Cauliflower, so why not combine them? Honestly, we weren’t sure how the bake time would turn out, or if they’d both get browned and crisp tender (since cauliflower usually takes longer than broccoli). Turns out, it works perfectly! Here’s what to do:
Tips to roasted broccoli and cauliflower
So you’ve roasted broccoli and cauliflower separately but never together? They work beautifully together. While our roasted cauliflower recipe takes about 30 to 35 minutes, it actually works in about 25 minutes with broccoli. Here are a few tips:
Use 4 cups each broccoli and cauliflower. Or use whatever mix you have on hand! This is the maximum quantity that fits on one baking sheet. If you have more than that, use two baking sheets: you don’t want to stack the vegetables or they will steam, not roast.
Add olive oil, garlic powder and salt. See the recipe below for the quantities!
Roast 20 to 25 minutes until browned. If not browned after this time, roast a bit longer until crisp tender and browned.
Cut medium florets with long stems
When it comes to roasted broccoli and cauliflower, you can cut the florets any way you like. But here’s what we think the best look is: cut medium florets that have longer stems! That avoids the stubby tree look and makes the broccoli and cauliflower look more elegant. Here’s how we cut broccoli:
Cut off the floret right where its stem meets the larger stalk. This leaves the stem long (instead of making stubby florets).
Separate any very large florets. Cut the base of the stem of any large florets in half, then pull the floret apart with your fingers or slice it apart. Try to make the florets as similar in size as possible.
Flavor variations and add-ins
The sky’s the limit when it comes to roasted broccoli and cauliflower! You can serve them up as is, or add one of these other flavor options:
Lemon zest adds brightness
Panko bread crumbs add a crunch
Shredded or grated Parmesan cheese add a savory flair
Herbs like thyme, oregano, dill or basil add freshness
More roasted vegetables
When it comes to side dishes, roasted vegetables are king! Here are some of our favorite go-to methods: