Spanish-Inspired Broccoli and Cauliflower

Ingredients:

• 1 small head of broccoli, cut into florets
• 1 small head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper to taste
• 1/4 cup sliced almonds, toasted
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Wash and cut the broccoli and cauliflower into bite-sized florets. Spread them out on a large baking sheet.
3. Season the Vegetables: Drizzle the olive oil over the broccoli and cauliflower. Sprinkle with minced garlic, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated with the oil and spices.
4. Roast the Vegetables: Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
5. Toast the Almonds: While the vegetables are roasting, toast the sliced almonds in a dry skillet over medium heat until they are golden brown and fragrant. Be sure to stir them frequently to prevent burning.
6. Finish the Dish: Once the vegetables are done roasting, transfer them to a serving platter. Sprinkle the toasted almonds and chopped fresh parsley over the top.
7. Serve: Serve the Spanish-inspired broccoli and cauliflower with lemon wedges on the side for squeezing over the top. Enjoy as a side dish or a light main course.