Roasted Broccoli and Cauliflower Tossed in Wisconsin Herb & Cheese Olive Oil Blend

Tender florets of broccoli and cauliflower roast until their edges turn golden and a little crisp, while garlic, black pepper, and a savory cheese-herb finish bring big flavor to every bite. A drizzle of Wisconsin Cheese & Herb Infused Olive Oil Blend ties everything together with chive, parsley, and garlic notes that settle beautifully into the vegetables. It is an easy win for weeknight dinners, holiday tables, or any spread that needs a flavorful vegetable side worth making again and again.

Garden Infuzions

Roasted Broccoli and Cauliflower Tossed in Wisconsin Herb & Cheese Olive Oil Blend

Roasted broccoli and cauliflower get crisp, caramelized edges and a savory finish from Wisconsin Cheese & Herb Infused Olive Oil Blend, making this an easy side dish that feels special without any fuss.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 people

Course: Dinner, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 cups broccoli florets
• 6 cups cauliflower florets
• 3 tablespoons Wisconsin Cheese & Herb Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large Sheet Pan For roasting the vegetables
• 1 Large mixing bowl For tossing the broccoli and cauliflower
• 1 sheet Parchment paper Helps with easy cleanup
• 1 set Measuring spoons For seasoning and oil
• 1 Chef’s knife For cutting florets
• 1 Cutting board For prepping vegetables

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the broccoli and cauliflower in a large mixing bowl, then add the Wisconsin Cheese & Herb Infused Olive Oil Blend, extra-virgin olive oil, salt, black pepper, and minced garlic. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared sheet pan, leaving a little space between florets so they roast instead of steam.
4. Roast for 20 to 25 minutes, tossing once halfway through, until the edges are browned and the centers are tender.
5. Remove the pan from the oven and immediately sprinkle with Parmesan cheese, parsley, and lemon juice.
6. Transfer to a serving dish and serve warm.

Notes

Cut the florets close to the same size so they brown evenly. If the pan looks crowded, use two pans so the vegetables roast instead of soften. The Parmesan finish is optional but adds a nice savory edge.

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Recipe Tips

Cut the broccoli and cauliflower into similar-sized florets so they roast at the same pace. Give the vegetables enough space on the pan for browning, and toss them once halfway through roasting for even color.

Serving Suggestions

Serve this alongside roasted meats, baked fish, pasta, or grain bowls. It also works well as part of a holiday spread, potluck table, or easy family dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven so the edges can regain a little crispness.

Variations

Add a handful of toasted breadcrumbs before serving for extra crunch. You can also finish the pan with a squeeze of lemon or a shower of grated cheese if you want a brighter or richer finish.

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