Thyme-Roasted Broccoli and Cauliflower with Lemon Salt

I am always keeping my eye out for a good, simple side dish that only uses a few ingredients and is a snap to make.  And I really try to eat as many cruciferous vegetables as possible: cabbage (cole slaw!), Brussels sprouts, cauliflower, broccoli.  And as we wind down the end of summer and get back into the kitchen, I can start roasting vegetables again.

The twist on this was that instead of using florets, you cut the vegetables lengthwise ending up with little slabs of broccoli and cauliflower.  This time I had just bought one head of a broccoli crown, so I really didn't have the cut that this calls for.  I love broccoli stems (shaved of their tough outer layer) so I'm anxious to try this again using the full length of the broccoli.  And this you toss the finished vegetables with lemon zest and salt for a wonderfully simple side dish to complement your entree.

THYME-ROASTED BROCCOLI AND CAULIFLOWER with LEMON SALT (serves 4 (3/4 cup servings)

12 oz broccoli, cut lengthwise into 1/2" slabs
12 oz cauliflower, cut lengthwise into 1/2" slabs
3 Tbsp EVOO
3 tsp minced garlic
8 (4") sprigs fresh thyme
1 1/2 Tbsp lemon zest
3/4 tsp kosher or sea salt

Heat oven to 425F.  Lightly coat large rimmed baking sheet with cooking spray.  Arrange broccoli and cauliflower in single layer on baking sheet.  Combine oil and garlic in small cup, brush over both sides of vegetables (I tossed everything in a mixing bowl, then put them on the baking sheet).  Tuck thyme sprigs under and around vegetables.

Bake 20-30 minutes or until vegetables are browned and tender.  Place on serving platter; lightly crumble a few of the roasted thyme sprigs over the top.  Combine lemon peel and salt in small cup; sprinkle over vegetables.

Recipe Source:  Cooking Club Magazine, Summer 2013, p. 32