Name: Crumb-Roasted Cauliflower, Broccoli and Pumpkin
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 small head white cauliflower, cut into florets; 1/2 head purple cauliflower, cut into florets; 1 large head broccoli, cut into florets; 1 1/2 lb sugar pumpkin or kabocha squash, seeded and cut into 1-inch wedges; 1/2 cup extra-virgin olive oil, divided; 3/4 cup panko breadcrumbs; 3 cloves garlic, finely grated; 1 lemon, zested, then halved; 2 tbsp flat-leaf parsley, finely chopped; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1/3 cup oil-packed sun-dried tomatoes, drained and sliced; to taste salt and black pepper

Crumb-Roasted Cauliflower, Broccoli and Pumpkin

4.4 from 642 home cooks Free

White and purple cauliflower, broccoli and pumpkin wedges roasted on one hot pan, then blanketed with a garlicky lemon and herb breadcrumb crust that crunches up in the last few minutes. Sun-dried tomatoes add chewy, sweet-sharp bites to a hearty sheet-pan dinner for cool autumn and winter nights.

Prep

20 min

Cook

40 min

Total

1 hr

Serves

Level

Easy

Cuisine

Italian-American

Method

Step 1: Set a rack in the upper third of the oven and preheat to 425F. Toss the pumpkin wedges with 2 tbsp olive oil and a pinch of salt and roast them alone on a large sheet pan for 15 minutes, since they need longer than the florets.
Step 2: Toss both cauliflowers and the broccoli with 3 tbsp olive oil, 3/4 tsp salt and some pepper. Push the pumpkin to one side, flip it, and spread the florets on the pan with their flat cut sides down. Roast 15 minutes, until the undersides are browned.
Step 3: Meanwhile, mix the panko with the remaining olive oil, the garlic, lemon zest, parsley, oregano, pepper flakes and a pinch of salt, rubbing it together with your fingers until every crumb looks damp and sandy.
Step 4: Scatter the sun-dried tomatoes over the pan, then press the crumb mixture over the tops of the vegetables in an even layer.
Step 5: Roast 8 to 10 minutes more, until the crumbs are deep golden and crisp and a knife slides easily into the pumpkin. Watch closely at the end, because oiled crumbs go from golden to scorched in about a minute.
Step 6: Squeeze the lemon halves over the hot vegetables and serve straight from the pan.

Kitchen note

Pre-mixing the panko with oil guarantees every crumb toasts evenly; dry crumbs drizzled with oil after sprinkling burn in some spots and stay pale in others.