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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

Method

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.

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Nutritional Facts Per Serving

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