Garlic Butter Roasted Cauliflower and Broccoli Medley

Why this?
This recipe highlights the natural flavors of cauliflower and broccoli enhanced by a garlic butter coating and a touch of fresh thyme. It’s a simple yet elegant keto-friendly dinner option packed with fiber and vitamins, perfect for those seeking a low-carb, satisfying vegetable medley that’s easy to prepare and deliciously roasted to golden perfection.

Ingredients:

1 medium head of cauliflower (about 600g), cut into florets

1 medium head of broccoli (about 500g), cut into florets

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

Salt to taste (about 1/2 teaspoon)

1/4 teaspoon freshly ground black pepper

1 tablespoon grated Parmesan cheese (optional for topping)

1 tablespoon olive oil

Preparation Steps:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the cauliflower and broccoli florets.
In a small bowl, mix the melted butter, minced garlic, olive oil, thyme leaves, salt, and black pepper.
Pour the garlic butter mixture over the vegetables and toss well to coat evenly.
Spread the coated florets in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and golden brown around the edges.
If desired, sprinkle the grated Parmesan cheese over the vegetables and roast for an additional 2-3 minutes until melted and slightly crisp.
Remove from the oven and serve warm as a flavorful, keto-friendly dinner side or main dish.

Cooking Time: 30 minutes

Diet Types: Keto, Low-Carb, Gluten-Free, Vegetarian, Low-Sugar

Serving Size: 1 cup roasted cauliflower and broccoli mix

Servings: 4

Nutritional Facts Per Serving:

Calories: 150 kcal

Total Fats: 12 g

Sodium: 300 mg

Dietary Fiber: 5 g

Total Sugars: 3 g

Proteins: 5 g

Calcium: 80 mg