Friday, October 4, 2013

Parmesan Roasted Veggies

My favorite way to make vegetables is probably roasting them.  It doesn't matter which vegetable - they all taste great roasted with herbs and some olive oil.  And it is a very fool proof method.  You can pretty much put in whatever you want! I used to make a dish for family gatherings that got requested quite frequently.  It was Parmesan roasted potatoes and while there isn't much to it, it is incredibly tasty.  You can alter the recipe for any kind of veggies you have on hand.  I have tried a number of combinations.  Some of our favorites are potatoes, red onion, and green beans; peppers, potatoes, and carrots; or broccoli (yes I said broccoli!) peppers, onions, and carrots. 

Here is the basic recipe:


5ish potatoes (or any other vegetable) cut into 1 inch pieces (Enough to fill your casserole dish)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder (or 2 tsp minced garlic)
1/2 tsp onion powder
1 tsp Italian seasonings (Or any fresh herbs you might have like basil, rosemary, oregano and thyme)
1/4 cup shredded Parmesan cheese.


1. Preheat oven to 400 degrees.

2. Toss all of the ingredients into a bowl and mix well.  Lightly brush a casserole dish or roasting pan with olive oil OR spray with non-stick cooking spray.  Spread out the potatoes in the dish and pop in the oven for about an hour until golden brown. 

3.  I like to turn the veggies once about 40 minutes in.  Resist the temptation to turn them too soon as they will not get crispy as well if you do.  You will know it's a good time to flip them when the bottoms are nice and crispy brown. The result is a crunchy outside and mash potato like consistency inside.

If you are short on time, you can bake them for just 30-40 minutes without flipping them and using the broiler for the last 10 minutes or so to get both sides crisp.

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