Oven Roasted Cauliflower and Broccoli

I recently checked out The 17-Day Diet Cookbook from the library to get some new healthy recipe ideas.  Since I had leftover cauliflower from my pizza crust, I tried this recipe first. 

The Recipe:
2 pounds broccoli florets
1 1/2 pounds cauliflower florets
4 medium garlic cloves, quartered (I used minced garlic because it's what I have)
1 tablespoon olive oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon salt
1 tablespoon balsamic vinegar (Again, didn't have any so I skipped this part)

*Position the rack in the center of the oven and preheat to 400*.
*Mix the broccoli, cauliflower, garlic, olive oil, red-pepper flakes, and salt in a large roasting pan or the broiler pan.  I just did my veggies on a parchment lined cookie sheet rather than a roasting pan.

Before roasting

*Roast, stirring and tossing occasionally, until the vegetables are crisp-tender and a little browned, about 20 minutes.
*Remove from the oven, sprinkle with vinegar while still in hot pan, and toss well.

Ready to eat

The Verdict:I loved these!  I didn't do a full recipe because I didn't want to buy more cauliflower, but this was a perfect amount of veggies for me.  They were crisp, a little spice with the red pepper, a great side for my grilled chicken.  I am curious about the flavor added with the balsamic vinegar so I will definitely try that next time.  I can see making this recipe quite a bit in the summer, and even adding other vegetables with it.  This could easily be done on the grill in foil packets during the hot summer months.

Bonus:  My daughter, age 3, had never tasted cauliflower.  She ate several raw pieces as I was cutting it up and putting it on the pan, and LOVED it.  I'll make sure I get more in the fridge for her to eat soon!