Slow-Roasted Broccoli and Cauliflower with Curry

Slow Roasted Broccoli and Cauliflower with Curry was such a tasty combination.

Serve hot, and I do HIGHLY RECOMMEND serving with piece of lime to squeeze on at the table. 

Slow-Roasted Broccoli and Cauliflower with Curry

(Makes at least 6 servings, or more depending on what you serve it with.)

Ingredients: 
1 lb. broccoli, trimmed and cut into bite-sized flowerets
1 lb. cauliflower, trimmed and cut into bite-sized flowerets
1 small red onion, peeled, cut in half lengthwise, then cut into slivers (optional)
3 T olive oil
1 T minced garlic (we used minced garlic from a jar)
1 T curry powder of your choice
salt to taste
2-3 cut limes to pass at the table (optional)

Instructions: 

Preheat the oven to 325F/170C. Spray a large baking sheet with non-stick spray. Trim broccoli and cauliflower, cutting into bite-sized flowerets and reserving the stems for another use if desired. Peel the onion and cut into slivers. 

Put the vegetables into a large plastic bowl and drizzle with the olive oil. Then sprinkle over the minced garlic, curry powder, and salt, and toss vegetables until they're all coated with oil and seasonings. Spread out on baking sheet. (Mine was a bit crowded; use two baking sheets if needed.)

Roast vegetables for an hour, or slightly longer, turning them every 20-25 minutes. I would start checking after about an hour and remove from the oven when they've reached your preferred level of doneness. We cooked them an hour and ten minutes, for broccoli and cauliflower that still had a tiny bit of bite left. Serve hot, with piece of lime to squeeze on at the table if desired.