Roasted Vegetables Parmigiano
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1/4 cup
- olive oil
- 60 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2
- cloves garlic, minced
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1/4 tsp
- Dijon mustard
- 1 mL
- 1/2 cup
- freshly grated Parmigiano Reggiano cheese (or half grated and half shaved), divided
- 125 mL
- 1
- head broccoli, cut into florets, (about 4 cups/1 L)
- 1
- head cauliflower, cut into florets (about 6 cups/ 1.5 L)
- 3/4 lb
- Brussels sprouts, halved
- 340 g
Directions
Step 1
Preheat 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.
Step 2
Roast 35 to 45 min. until tender and lightly caramelized. Sprinkle remaining grated or shaved cheese over top. Serve warm or at room temperature.
Tips
Vegetables can be roasted earlier in the day and served at room temperature.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/8 recipe):
- Calories:
- 130
- Fat:
- 9 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 4 g
- Sugar:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 7 g
- Sodium:
- 310 mg