When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 425F.
In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.
Roast 15-20 minutes or until tender.
– Taste of Home