Ingredients

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 4 tablespoon olive oil
• 4 clove garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 0.5 cup Parmesan cheese, grated
• 2 lemon, zested
• 1 teaspoon fresh thyme, fresh leaves

Steps

1. Preheat your oven to 425°F.
2. Cut the broccoli head into even-sized florets, about 2 to 3 inches long. Cut the cauliflower head into similarly sized florets.
3. Mince the garlic cloves finely and zest both lemons using a microplane or zester, setting the zest aside.
4. In a large mixing bowl, combine the broccoli and cauliflower florets.
5. Drizzle the olive oil over the vegetables and add the minced garlic, kosher salt, black pepper, and red pepper flakes.
6. Toss everything together until all florets are evenly coated with oil and seasonings.
7. Spread the vegetables in a single layer on a large rimmed baking sheet, arranging them cut-side down where possible for better caramelization.
8. Roast in the preheated 425°F oven for 20 minutes.
9. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over all the florets.
10. Return to the oven and roast for an additional 5 minutes, until the Parmesan is melted and the vegetables are tender with crispy, golden-brown edges.
11. Remove from the oven and transfer the roasted vegetables to a serving dish.
12. Scatter the fresh lemon zest across the top of the vegetables and drizzle with fresh lemon juice. Sprinkle with fresh thyme leaves.
13. Serve immediately while the vegetables are warm and the Parmesan is still creamy.