Roasted Vegetables Parmigiano

8
Easy
Side Dishes

Characteristics

Vegetarian Without nuts High Fibre

Nutritional Facts Per Serving

130
Calories
7 g
Protein
10 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 9 g
    • Saturated fat  2 g
  • Cholesterol 5 mg
  • Sodium  310 mg
  • Carbs 10 g
    • fiber  4 g
    • Sugar  2 g
  • Protein 7 g

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) Dijon mustard
  • 1/2 cup (125 mL) 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)
  • 3/4 lb (340 g) Brussels sprouts, halved

Method

  1. Preheat oven to 425ºF (220ºC). 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.
  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.

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