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Roasted vegetables have gained popularity as a go-to side dish for those seeking a healthy and flavorful addition to their meals. Among the myriad of options, roasted broccoli and cauliflower stand out not only for their vibrant colors but also for their impressive nutritional profiles. These cruciferous vegetables are not only versatile but also easy to prepare, making them a perfect choice for both weeknight dinners and festive gatherings.

Roasted Broccoli and Cauliflower Salad

Discover the vibrant flavors of Roasted Broccoli and Cauliflower Delight, a healthy and engaging dish that's perfect for any occasion. Packed with essential vitamins and minerals, this recipe showcases the natural sweetness of roasted vegetables enhanced by aromatic spices, cherry tomatoes, and feta cheese. Tossed in a zesty dressing of lemon juice and balsamic vinegar, this meal not only delights the taste buds but also promotes overall wellness, making it a must-try for any kitchen.
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Ingredients
  

1 medium head of broccoli, cut into florets

1 medium head of cauliflower, cut into florets

4 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/3 cup feta cheese, crumbled

1/4 cup toasted almonds, chopped

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Line a baking sheet with parchment paper and preheat your oven to 400°F (200°C).

    Prepare Vegetables: In a large bowl, combine the broccoli and cauliflower florets. Drizzle with 3 tablespoons of olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until all florets are evenly coated.

      Roast the Vegetables: Spread the broccoli and cauliflower mixture evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly charred.

        Mix Additional Ingredients: While the vegetables are roasting, prepare your dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, salt, and pepper to taste.

          Combine Everything: Once the vegetables are done roasting and have cooled slightly, transfer them to a large serving bowl. Add the cherry tomatoes, red onion, feta cheese, and toasted almonds.

            Dress the Salad: Pour the dressing over the salad and toss gently to combine all the ingredients.

              Garnish and Serve: Finish with a sprinkle of freshly chopped parsley. Adjust seasoning as needed and enjoy this vibrant salad warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4