Broccoli and cauliflower are very versatile veggies. Roasted, boiled, stir fried or even eaten raw, these two vegetables have a fantastic texture and flavor that work well with any style of cooking. Broccoli and cauliflower are a great source of fiber and vitamin C, and are low in calories. This recipe is excellent as a side dish, or even for lunch.

Roasted broccoli and cauliflower

2 cups raw broccoli
2 cups raw cauliflower
1 tablespoon melted butter
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

First, set your oven to 400 degrees. Next, take a large bowl and fill it with your two cups of cauliflower and 2 cups of broccoli. Drizzle the cauliflower and broccoli with your olive oil and melted butter, and stir to coat the florets. Sprinkle with garlic powder and paprika, and stir once more to coat.

Next, take a cookie sheet and spread your cauliflower and broccoli mixture onto it, making a nice even layer. Roast the cauliflower and broccoli in the oven for 35 to 45 minutes, stirring half way through. 45 minutes should make the cauliflower and broccoli extra crispy. If you like less crunch, 35 minutes will give you perfectly tender veggies with just a little crunch. Enjoy!

ALICIA BANE is Wire Editor of The Times Record, and a food blogger. See more recipes from her at eeshaeats.wordpress.com