Roasted Cauliflower and Broccoli with Toasted Garlic

Crisp-tender broccoli and cauliflower, tossed with buttery toasted garlic and roasted until just barely golden brown. That subtle caramelization is the final step in this crazy-awesome process. Mark my words, it's truly unbelievable how awesome this side dish is, with so little fanfare involved.

Winner every night: This is my boys' favorite side dish. No joke, I serve it almost EVERY night of the week and it's always gone. And when I say "gone", I mean every last morsel, right down to the little bits of toasted garlic on the parchment paper (I confess, I bring the entire baking sheet to the table).

So here me out: Yes, this is a 4-step process, but each step is super quick and easy. First blanch the vegetables. Then toast the garlic in bubbling butter. Then coat the veggies with the garlic butter. Then roast. Each step is important, and the end result is incredible. Pretty soon, you'll be doing this with all your vegetables.

Roasted Cauliflower and Broccoli with Toasted Garlic

4 cups broccoli florets
4 cups cauliflower florets
2 tablespoons unsalted butter
2-3 cloves garlic, minced
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil. Add the broccoli and cauliflower florets and return to a boil. Boil for 2 minutes. Drain and set aside.
Melt the butter in the same pot over medium heat. When the butter is bubbly, add the garlic. Cook for 2 to 3 minutes, until the garlic is golden brown and toasted, stirring frequently (don't walk away, garlic burns quickly).
Add the broccoli and cauliflower to the pot and stir to coat.
Transfer the vegetables to the prepared pan, in a single layer. Season with salt and pepper.
Roast for 10 minutes, until the vegetables just start to turn golden brown.

Serves 4