Spanish-Inspired Roasted Broccoli and Cauliflower

Ingredients:

• 1 medium head of broccoli, cut into florets
• 1 medium head of cauliflower, cut into florets
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon smoked paprika (pimentón)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 1/4 cup sliced almonds
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Vegetables: In a large mixing bowl, combine the broccoli and cauliflower florets. Drizzle with the olive oil and toss to coat evenly.
3. Season: Add the sliced garlic, smoked paprika, ground cumin, sea salt, and black pepper to the bowl. Toss the vegetables until they are evenly coated with the spices and garlic.
4. Roast: 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 slightly caramelized around the edges, stirring halfway through.
5. Add Lemon and Almonds: Once the vegetables are roasted, remove them from the oven and transfer them to a serving platter. Drizzle with the fresh lemon juice and sprinkle the sliced almonds over the top.
6. Garnish and Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately as a side dish or a light main course.

Enjoy your delicious Spanish-inspired roasted broccoli and cauliflower! The combination of smoky paprika, aromatic cumin, and zesty lemon makes this dish truly irresistible.