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Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Food & Recipes » Kid Approved » Balsamic and Honey Roasted Broccoli and Cauliflower

Balsamic and Honey Roasted Broccoli and Cauliflower

Nov 24, 2014 20 Comments

Balsamic and Honey Roasted Broccoli and Cauliflower makes vegetables delectable for all ages with a simple, sweet dressing! 

Balsamic and Honey Roasted Broccoli and Cauliflower makes vegetables delectable for all ages with a simple, sweet dressing!

When it comes to making dinnertime sides, I often find myself doing the same old, same old. I choose a vegetable [based on what’s in-season], and either roast or grill it [depending on the temperature outside]. Now that Joey is eating more of what I make for the whole family for dinner, I’m stepping up my game for vegetable side dishes, with the hope that he will go back for seconds!

I put together this dressing based on a. what I had in the pantry/fridge and b. what vegetables I had on hand. I think it would go great with carrots or zucchini too!

Balsamic and Honey Roasted Broccoli and Cauliflower

Balsamic and Honey Roasted Broccoli and Cauliflower makes vegetables delectable for all ages with a simple, sweet dressing!

  • Servings: 6
  • Time: 35 minutes
  • Difficulty: Easy

Ingredients:

  • 3 cups of broccoli florets, cut into bite-sized pieces
  • 3 cups of cauliflower florets, cut into bite-sized pieces
  • 3 tablespoons of olive oil
  • 1 tablespoon of honey
  • 1.5 tablespoons of balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
FullSizeRender
And there you have it! A simple dressing + in-season vegetables = an easy dinnertime side.

Directions:

  1. Preheat the oven to 450 degrees.
  2. Combine the broccoli and cauliflower in a large bowl or sealable Ziploc bag.
  3. In a separate bowl or tight-fitting jar, combine the olive oil, honey, vinegar, mustard, salt and pepper. Stir or shake to combine well.
  4. Pour the dressing over the vegetables. Toss to coat.
    FullSizeRender-1
    It might seem wasteful, but I love using Ziploc bags to evenly coat/toss vegetables. Plus it saves on cleanup time!

    FullSizeRender-2
    These little gems don’t know what hit them!
  5. Spread the vegetables on a non-stick baking sheet [or line a pan with parchment paper]. Bake until tender, about 15-20 minutes.

Whether it’s a dash of balsamic vinegar or a sprinkle or two of parmesan cheese, my taste-testing crew seems to approve of my vegetable game plan. The best part? They are clearing the veggies off their plates without complaints….

Balsamic and Honey Roasted Broccoli and Cauliflower makes vegetables delectable for all ages with a simple, sweet dressing!

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Comments

  1. Kristy Hegner says

    November 24, 2014 at 6:21 am

    Yum! I love roasting vegetables! I usually use aluminum foil so it doesn’t blacken the pan over time (never used parchment- good to know).

    Reply
    • Katie Serbinski says

      November 24, 2014 at 9:53 am

      I should have used a back up besides the non stick pan…. The honey was sticky!!

  2. loveandzestkristina says

    November 24, 2014 at 8:17 am

    Yep– this was dinner last night. Roasted cauli and broc, oh and roasted butternut squash because I’m obsessed. I made a comment last night on how I love buying pre chopped veg and tossing it onto a pan to roast… so simple but super good!!

    Reply
    • Katie Serbinski says

      November 24, 2014 at 9:54 am

      Yes!!! I’m such a fan of the pre cut stuff. Call me lazy— but it’s a time saver!

  3. Ema Jones says

    November 24, 2014 at 8:18 am

    Adding herbs like oregano, thyme, etc. would pop up the recipe!

    Reply
    • Katie Serbinski says

      November 24, 2014 at 9:54 am

      Great idea!

    • Ema Jones says

      November 25, 2014 at 7:19 am

      Hey Katie, thanks a lot!
      The profile pic is so cute 🙂

  4. Strength and Sunshine says

    November 24, 2014 at 8:27 am

    Anything with balsamic and I am a fan!

    Reply
    • Katie Serbinski says

      November 24, 2014 at 9:55 am

      Ditto!!

  5. Lindsay L, RD (@LeanGrnBeanBlog) says

    November 24, 2014 at 11:13 am

    i’m not usually a cauliflower fan but this might change my mind!

    Reply
    • Katie Serbinski says

      November 24, 2014 at 12:49 pm

      It turned buttery when roasted— maybe that might persuade you?! 😉

    • Samantha P. says

      March 5, 2017 at 8:54 pm

      I’ve been wanting to give cauliflower a chance other than raw in ranch dressing at parties. This sounds really good. Anything with broccoli and I’m willing to try. I’m a diabetic but that small amount of honey won’t hurt. Thanks Katie

    • Katie says

      April 4, 2017 at 7:36 pm

      You could even sub the honey for something like Truvia! I hope you give it a try!

  6. Elizabeth @ Enjoy Every Bite says

    November 24, 2014 at 1:14 pm

    Yum! These look so tasty! I’m always up for anything to make veggies more exciting for my family!

    Reply
  7. Emily @SinfulNutrition says

    November 24, 2014 at 7:05 pm

    This sounds like a simple & delicious way to change up the veggies. Steamed with a little butter is getting just a little boring around here!

    Reply
    • Katie Serbinski says

      November 25, 2014 at 10:05 am

      Yep— I’m in a parmesan rut and needed to spice it up 🙂

Trackbacks

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Katie Serbinski at Mom to Mom Nutrition

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Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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