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.
Tip
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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
