Sticky Broccoli-Cauliflower

1. Preheat oven to 400°F.
2. In a large bowl, combine broccoli, cauliflower, and onions.
3. Add oil and black pepper. Toss veggies to coat with oil.
4. Spread veggies in an evenly layer on sheet pans.

Take care not to overcrowd pans or veggies will steam rather than roast.

5. Roast veggies for 15 minutes. Remove from oven and using a spatula, stir up the veggies.

This step ensures the veggies roast rather than burn.

6. Return to the oven and continue roasting an additional 10 minutes.

Cook to 135°F or higher.

7. While broccoli and cauliflower are roasting, combine the garlic, lemon juice, margarine, honey, rice vinegar, soy sauce, and crushed red pepper flakes.
8. Whisk sauce ingredients to combine and over medium-high heat, bring to a simmer.
9. Reduce the heat to low and allow sauce to simmer 5 minutes.

Simmering the sauce allows it to slightly reduce and flavors to blend and develop.

10. Once sauce is complete, cover and hot hold until needed.

Hold at 135°F or above.

For Service

1. Toss the roasted veggies in sauce to fully coat.
2. Place in 4-inch skinny pans or 4-inch half hotel pans.
3. Hot hold, uncovered, until served.

Hold at 135°F or above.

Roasted veggies should be batch cooked every 35-40 minutes for quality.