Roasted Broccoli and Cauliflower with Lemon and Garlic

  • 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
  • 1 large head cauliflower (about 2 pounds), broken into florets
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 2 lemons, thinly sliced
  • Coarse salt and ground pepper

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

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