Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Vegetables:
In a large mixing bowl, toss the broccoli and cauliflower florets with 2 tablespoons of olive oil until they are evenly coated.
Season the Vegetables:
Sprinkle minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper over the vegetables. Toss well to ensure the seasonings are evenly distributed.
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Roast in the Oven:
Spread the seasoned broccoli and cauliflower florets in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown around the edges.
Finish with Lemon:
Once the vegetables are roasted, transfer them to a serving dish.
Drizzle the remaining 1 tablespoon of olive oil over the roasted vegetables and squeeze the juice of 1 lemon on top.
Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a burst of freshness and color.
Serve your Spanish-inspired broccoli and cauliflower as a delicious side dish or enjoy it as a light meal on its own.
Nutritional Information (per serving, assuming 4 servings):
Calories: 143
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 71mg
Total Carbohydrates: 13g
Dietary Fiber: 6g
Sugars: 3g
Protein: 5g
Nutritional values are approximate and may vary depending on specific ingredients used.
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