Description
A comforting tray of roasted vegetables tossed with garlic and Parmesan, perfect for any meal.
Ingredients
Scale
- 4 cups Mixed fresh vegetables (broccoli, cauliflower, carrots, bell peppers)
- 4 cloves Garlic (fresh, minced or whole)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly cracked)
- 1 cup Grated Parmesan cheese (freshly grated)
- 1/4 cup Fresh parsley (optional)
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
- Chop the vegetables into uniform pieces about 1 to 1 1/2 inches.
- Toss the chopped vegetables and garlic with olive oil, salt, and pepper in a bowl until coated.
- Spread the vegetables in a single layer on the baking sheet and roast for 18 to 22 minutes, flipping halfway through.
- Sprinkle the grated Parmesan over the vegetables and return to the oven for 2 to 3 minutes, or until melted.
- Remove from the oven, scatter fresh parsley over, adjust seasoning, and serve warm.
Notes
For a vegan version, swap Parmesan with nutritional yeast and breadcrumbs. Prepare and store chopped vegetables in the fridge for up to 24 hours ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Comfort / Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg