I am kind of obsessed with roasted vegetables these days. Crispy on the outside and soft on the inside, they are the perfect side dish for practically any main. They are great in salads too. This time of year, I try to roast a bunch of veggies early in the week so I have a nice supply in my fridge for a few meals. This trio (cauliflower, butternut squash, and brussels) makes a beautiful presentation. I sprinkle on parmesan in the last few minutes of roasting (which the kids love), but they are just as delicious without cheese. And, feel free to change things up as the recipe works with most any vegetable. Try broccoli, sweet potatoes, carrots, etc. Enjoy!
Trio of Parmesan Roasted Vegetables
Author: Liza Cannata
Serves: 6
Ingredients
- 1 head cauliflower, cored and chopped into bite-size florets
- 1 butternut squash, peeled and chopped into 1inch squares
- 1 pound brussels sprouts, trimmed and cut in half
- ¾ cup olive oil
- 3 teaspoons salt
- 6 tablespoons freshly grated parmesan cheese
Instructions
- Pre-heat oven to 400. Line three baking sheets with parchment paper.
- Prepare veggies and place one on each baking sheet.
- Drizzle ¼ cup olive oil and 1 teaspoon salt over each different vegetable. Using your hands, mix to coat well.
- Place all three baking sheets in the oven and roast for 15 minutes. Open oven and shake each sheet to move vegetables. Shut oven and roast another 10 minutes.
- Open oven and sprinkle 2 tablespoons of parmesan cheese on each set of vegetables. Give each pan a shake and cook another 5-10 minutes.
- Arrange on a platter and serve warm.
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