This simple oven roasted cauliflower and broccoli is a go-to keto side dish that fits any main course without stealing the spotlight. It’s made with 5 simple ingredients, crisped to perfection, and designed to complement any sauce, seasoning, or protein. Perfect for meal prep or busy nights when you need something quick, neutral, and totally satisfying.
This oven roasted vegetables version keeps it basic – no spices, no cheese, no bold flavors, just pure roasted veggie goodness. It’s ideal when your main dish is doing all the talking.
Want a bolder version with cheese and seasonings? Try my Seasoned Oven Roasted Broccoli Cauliflower Keto Side Dish instead – it’s crispy, cheesy, and packed with flavor.
Why You’ll Love This Recipe
- Minimal flavor, max versatility – perfect with any protein or sauce.
- High heat = crispy edges that make these veggies anything but boring.
- Neutral base that works with steak, chicken, or creamy sauces.
- Low carb and gluten-free – great for keto, paleo, or whole-food lifestyles.
- Effortless sheet pan recipe that’s oven-ready in minutes.
Ingredients
- Fresh Cauliflower florets – tender yet crisp when roasted
- Fresh Broccoli florets – earthy and delicious when browned at the edges
- Tallow or beef dripping – creates the crispiest results (or sub with avocado oil or extra virgin olive oil)
- Salt to taste – enhances natural veggie flavor
- Black pepper to taste – adds mild warmth without overpowering
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Cut cauliflower and broccoli into florets and place directly on the sheet in a single layer.
- Sprinkle with salt and black pepper.
- Slice your beef dripping or tallow thinly and lay the pieces on top of the veggies.
- Roast in the oven for 18–22 minutes until edges are golden and crispy.
- Serve warm as an easy, no-fuss side dish.
This method skips the bowl and tossing – less cleanup, less work, same crispy goodness. Perfect for busy nights or lazy meal preppers!
Recipe Tips
- Cut your florets into smaller pieces for better texture and crispier edges.
- Use a high-heat safe fat like beef tallow or avocado oil for the best results.
- Roast in a hot oven and avoid stirring to get those caramelized edges.
- Parchment paper helps prevent sticking and makes cleanup easier.
- If pairing with a strong-flavored main (like pesto chicken), keep this keto side simple.
- Add flavor of your choice – garlic powder, red pepper flakes, curry powder
Ingredient Swaps
- Use butter, drizzle avocado oil or extra virgin olive oil instead of beef dripping if preferred.
- Add Brussels sprouts or chopped cabbage for extra variety.
- Substitute with ghee or coconut oil for different fat options.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer for crispy texture – avoid microwaving.
What to Serve With
This simple roasted broccoli and cauliflower side is made to match anything with flavor. Pair it with a bold main dish (chicken breast, shrimp) or creamy topping (heavy cream, parmesan cheese, cream cheese) for that perfect balance:
- Keto Chicken Pesto (coming soon) – the herby, juicy main that completes this plate
- Keto Mediterranean Burgers – full of flavor and perfect with neutral sides
- Keto Mediterranean Chicken Dinner – juicy and zesty with lemon, olives, and herbs
Conclusion
This simple roasted cauliflower and broccoli dish is your new keto kitchen essential. It’s warm, satisfying, and completely flexible—just like your favorite cozy sweater, but edible. Keep it on repeat in your weekly meal prep or pair it with bold mains to let the flavor shine where it counts.
More Keto Recipes to Try
Keep the oven hot and the ideas flowing with these delicious picks:
- Seasoned Oven Roasted Broccoli Cauliflower Keto Side Dish
- Keto Cottage Cheese Bagels
- Keto Ground Beef Broccoli Casserole with Alfredo Sauce
- Keto Cauliflower Mash
FAQ
Q: Can I use frozen cauliflower or broccoli?
A: Yes, just thaw and pat dry well to avoid sogginess.
Q: Why skip the spices and cheese?
A: This version is made to be plain and neutral, so it won’t compete with your main dish’s flavors. Check this Seasoned Oven Roasted Broccoli and Cauliflower Keto Side Dish recipe instead.
Q: What’s the best oil to use?
A: Beef dripping gives the crispiest texture, but avocado oil or olive oil work beautifully too.
Simple Sheet Pan Keto Side Roasted Cauliflower and Broccoli
Equipment
- 1 Knife
- 1 Oven
Ingredients
- 1 cup Cauliflower
- 1 cup broccoli
- 2 tablespoons beef tallow or beef dripping
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut cauliflower and broccoli into florets and spread in a single layer on the sheet.1 cup Cauliflower, 1 cup broccoli
- Sprinkle with salt and pepper.¼ teaspoon salt, ⅛ teaspoon black pepper
- Thinly slice/scoop the beef dripping and lay the pieces on top of the veggies.2 tablespoons beef tallow
- Roast for 15–20 minutes, until tender and edges are browned and crispy.
- Serve hot with your favorite protein or sauce!
Notes
- Skip the mixing bowl – place everything directly on the sheet for less cleanup.
- Beef dripping gives the crispiest result, but avocado oil or olive oil works too.
- Cut the florets small for better texture and more golden edges.
- Don’t overcrowd the pan – a single layer is key to roasting, not steaming.
- Great as a neutral base to pair with sauces or bold-flavored mains.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to bring back the crispiness – avoid microwaving.
Nutrition Per 1 (ONE) Serving
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I make this all the time. It’s my go-to neutral keto veggie side that pairs with everything from pesto chicken to creamy sauces. The beef dripping/tallow gives that perfect crisp without needing to toss or dirty a bowl. Super easy, minimal cleanup, and always satisfying.