Roasted Broccoli and Cauliflower

• ½ pound - broccoli florets
• ½ pound - cauliflower florets
• 2 Tbsps - extra-virgin olive oil
• ½ teaspoon - salt
• ⅛ teaspoon - black pepper
• ¼ teaspoon - garlic powder

Instructions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. Make sure the broccoli and cauliflower florets are roughly 1 inch wide, and arrange them in an even layer on the baking sheet.
4. Drizzle the florets with olive oil. Sprinkle with salt, black pepper and garlic powder.
5. Use a rubber spatula to toss the broccoli and cauliflower until they are evenly coated in the oil.
6. Roast on middle rack of oven, stirring halfway through cook time, until broccoli and cauliflower are crisp-tender and slightly charred, 22-25 minutes.
7. Check to see that broccoli and cauliflower are done. Remove from oven or add time as needed.
8. Serve immediately.