- Total Time
This simple oven-to-table dish can be increased for large gatherings.
uncooked broccoli1 head(s), broken into florets
uncooked cauliflower1 head(s), medium, broken into florets
dried plain breadcrumbs½ cup(s)
salted butter1 Tbsp, melted
fresh parsley2 Tbsp, chopped
lemon zest2 tsp
fresh thyme2 tsp
table salt½ tsp
black pepper¼ tsp
- Preheat oven to 375°F.
- Rinse vegetables under water. Place wet vegetables in a 2-quart ovenproof casserole dish. Bake until slightly tender, about 40 minutes.
- Combine remaining ingredients; sprinkle mixture over vegetables. Bake until crumbs are crisp and brown, and vegetables are tender, about 5 minutes. Yields about 1/2 cup per serving.