Roasted Broccoli and Cauliflower with Garlic‑Lemon Vinaigrette

Ingredients

• 200 g Broccoli florets
• 200 g Cauliflower florets
• 3 tbsp Olive oil
• 2 cloves Garlic, minced
• 2 tbsp Lemon juice
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat oven to 210°C (410°F). Toss broccoli and cauliflower with 2 tbsp olive oil, salt, and pepper; spread on a baking sheet.

2. 2

   Roast 20‑22 minutes, turning once, until edges are golden.

3. 3

   Whisk remaining olive oil, minced garlic, lemon juice, and a pinch of salt to make vinaigrette.

4. 4

   Toss roasted vegetables with vinaigrette and serve.