Roasted cauliflower and broccoli

Roasting turns broccoli and cauliflower nutty, sweet and crisp at the edges, even for veggie skeptics. Both are cruciferous vegetables, a good source of fiber and vitamin C, with natural compounds called glucosinolates that give them their slightly bitter bite.

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 1 head broccoli, cut into florets (about 4 cups)
• 2 tablespoons extra-virgin olive oil or avocado oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 lemon
• Optional: 2 tablespoons grated Parmesan or 1 tablespoon nutritional yeast

Preparation:

• Preheat the oven to 425°F.
• Toss the florets with the oil, salt, pepper and garlic powder.
• Spread in a single layer on one or two baking sheets; crowding makes them steam instead of brown.
• Roast 20–25 minutes, flipping halfway, until tender and golden.
• Finish with a squeeze of lemon and a sprinkle of Parmesan.