Weight Watchers Friendly
Lemon Herb Broccoli & Cauliflower Bake is a simple side dish that highlights fresh vegetables with a light herb and breadcrumb topping.
The broccoli and cauliflower roast until tender, then are finished with parsley, thyme, and lemon zest for extra flavor. A crispy topping gives a nice crunch alongside the soft vegetables.
This recipe is great for weeknight dinners and also fits in at holidays or gatherings.
It’s a healthy, reliable side that feels complete without being complicated.
Why You’ll Love This Lemon Herb Broccoli & Cauliflower Bake
Healthy and Simple
This recipe highlights fresh vegetables and light seasoning, making it a reliable healthy side dish.
Versatile
It works for everyday dinners or holiday spreads without needing extra steps.
Crispy and Tender
The vegetables turn soft in the oven while the breadcrumb topping adds crunch.
Tips and Tricks
Bake with Moisture
Leaving the broccoli and cauliflower wet before baking helps them steam and soften in the oven.
Use Fresh Zest
Fresh lemon zest makes the flavor brighter than bottled lemon juice.
Ingredient Substitutions
Breadcrumbs
Use panko breadcrumbs for a crunchier texture, or crushed crackers if breadcrumbs aren’t available.
Butter
Olive oil can be used instead of butter for a lighter option.
Serving Suggestions
Pair with roast chicken, baked fish, or pasta dishes. It also works well alongside soups or casseroles for a complete meal.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm to keep the topping crisp.
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Lemon Herb Broccoli & Cauliflower Bake
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Ingredients
- 1 head broccoli broken into florets
- 1 head cauliflower broken into florets
- ½ cup dried plain breadcrumbs
- 1 tablespoon salted butter melted
- 2 tablespoon fresh parsley chopped
- 2 teaspoon lemon zest
- 2 teaspoon fresh thyme
- salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 375°F.
- Rinse broccoli and cauliflower under water.
- Place wet broccoli and cauliflower in a 2-quart baking dish.
- Bake for 40 minutes, until vegetables are slightly tender.
- In a small bowl, mix breadcrumbs, melted butter, parsley, lemon zest, thyme, salt, and pepper.
- Sprinkle breadcrumb mixture over the vegetables.
- Bake for 5 more minutes, until the topping is crisp and brown and the vegetables are tender.
Notes
Nutrition
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