- 1/2 lb. broccoli, cut into 1 inch florets, stalks trimmed and thinly sliced
- 1 lb. cauliflower, broken into florets, stems saved for another recipe
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. garlic, minced
- 1 lemon, thinly sliced
- Salt and pepper to taste
Preheat oven to 475 degrees F. Toss broccoli and cauliflower with oil, garlic, and lemons in a roasting pan and season with salt and pepper. Roast until vegetables are browned and tender, about 25 to 30 minutes, tossing once after 15 minutes.