Roasted Vegetables Parmigiano

  • Prep Time: 10 min
  • Total Time: 45 min
  • 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.

Tip

Vegetables can be roasted earlier in the day and served at room temperature.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per serving (1/8 recipe)
  • Calories 130
  • Protein 7 g
  • Total fat 9 g
  • Sat fat 2 g
  • Cholesterol 5 mg
  • Carbohydrates 10 g
  • Fibre 4 g
  • Sugar 2 g
  • Sodium 310 mg