Roasted Broccoli & Cauliflower

VEGETABLES: 2 large broccoli crowns (about 1.5 lbs total) 1 medium cauliflower head (about 1.5-2 lbs)

SEASONING: 4 tbsp olive oil or avocado oil 2 tbsp grass-fed butter (melted) 4 cloves garlic (minced) 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika (optional - adds color) Salt and pepper to taste Optional: 1/4 cup grated parmesan cheese Optional: Red pepper flakes for heat Fresh lemon juice (squeeze of 1/2 lemon at end)

⚠️ FOR SINDY: Take OX BILE 500mg with this meal if serving with fatty main dish

PREP:

1. Preheat oven to 425°F
2. Line large baking sheet with parchment paper or foil
3. Cut broccoli into large florets (about 2-inch pieces)
4. Cut cauliflower into similar-sized florets
5. Pat vegetables completely dry with paper towels (critical for crispiness!)

SEASON:

1. Place broccoli and cauliflower in large bowl
2. In small bowl, mix oil, melted butter, minced garlic, garlic powder, onion powder, paprika
3. Pour mixture over vegetables
4. Toss until evenly coated
5. Season generously with salt and pepper

ROAST:

1. Spread vegetables in single layer on baking sheet (don't overcrowd - use 2 sheets if needed)
2. Roast for 20-25 minutes, flipping halfway through
3. Look for golden-brown edges and slight char (this is the flavor!)
4. Broccoli should be tender-crisp, cauliflower soft inside with crispy edges

FINISH:

1. Remove from oven
2. Optional: Immediately sprinkle with parmesan cheese while hot
3. Squeeze fresh lemon juice over top
4. Taste and adjust salt/pepper
5. Serve hot

TIPS FOR PERFECT ROASTING:

• DRY vegetables thoroughly - moisture = steaming instead of roasting
• Don't overcrowd pan - needs air circulation for crispiness
• High heat (425°F) is key
• Don't skip the flip halfway through
• The browned/charred bits are the best part!

VARIATIONS:

• Add 1/4 tsp red pepper flakes for spicy version
• Use all parmesan cheese instead of butter
• Add fresh herbs at end (parsley, thyme)
• Mix in sliced red onion before roasting