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Pan-Roasted Broccoli and Cauliflower

5 from 1 vote
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano flakes
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil in a large, deep skillet over medium heat. Add onion and cook 3-5 minutes or until soft and translucent. Stir in broccoli and cauliflower.
  • Turn vegetables a few times to coat with the olive oil. Sprinkle in oregano and salt. Cover, and cook 7-8 minutes, stirring frequently. Vegetables should be slightly browned and crisp tender when ready to serve.
  • Yield: 8 servings (serving size: 1 cup)

Notes