Roasted Vegetables Parmigiano
Prep Time
Serves
Cooking Mode
¼ cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
¼ tsp Dijon mustard
½ cup freshly grated Parmigiano Reggiano cheese (or half grated and half shaved), divided
1 head broccoli, cut into florets, (about 4 cups/1 L)
1 head cauliflower, cut into florets (about 6 cups/ 1.5 L)
¾ lb Brussels sprouts, halved
¼ cup olive oil
2 tbsp lemon juice
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
¼ tsp Dijon mustard
½ cup freshly grated Parmigiano Reggiano cheese (or half grated and half shaved), divided
1 head broccoli, cut into florets, (about 4 cups/1 L)
1 head cauliflower, cut into florets (about 6 cups/ 1.5 L)
¾ lb Brussels sprouts, halved
Directions
1Preheat oven to 425°F (220°C). To make vinaigrette, whisk oil with lemon juice, garlic, salt, pepper and mustard. Stir in 1/4 cup (60 mL) grated cheese. Toss broccoli, cauliflower and Brussels sprouts with vinaigrette. Spread on large baking sheet.
2Roast 35 to 45 min. until tender and lightly caramelized. Sprinkle remaining grated or shaved cheese over top. Serve warm or at room temperature.
Tips
1
Vegetables can be roasted earlier in the day and served at room temperature.
Disclaimer
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Personal Note
Personal Note
