Garlic Parmesan Crusted Roasted Vegetable Recipe Recipe 425

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

THE BEST GARLIC PARMESAN ROASTED BROCCOLI RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Line a large baking sheet with parchment paper.
• Trim broccoli heads and cut into florets. Cut large florets in half.
• Place broccoli in a large mixing bowl. Add olive oil, salt, pepper and minced garlic. Toss to coat.
• Add Parmesan cheese and breadcrumbs and toss to coat.
• Spread broccoli on prepared sheet. If there is any leftover breadcrumb mixture in the bottom of the bowl, sprinkle it over broccoli.
• Roast in preheated oven for 20 to 25 minutes or until the broccoli is soft and the breadcrumb mixture is golden brown.
• Serve.

GARLIC PARMESAN CRUSTED ROASTED VEGETABLE RECIPE RECIPE - (4.2/5)

Steps:

• Other Suggestions Vegetables to use Sliced : portabello mushroom slices, cauliflower florets, thinly sliced carrots, thin sliced onions, preboiled green beans, brussels sprouts, sliced tomatoes. thin slices of prosciutto for those who like meat! In a large bowl place all the amount of vegetables in it that will fit on your cookie sheet in a single pattern when spread out. In that bowl drizzle around 1/4 cup olive oil, 1 tablespoon minced garlic, salt, pepper, pinch of cayenne powder, 1 teaspoon parsley and oregano. Toss. Lay out on the cookie sheet. Sprinkle generously with Italian bread crumbs then around 1 cup of Parmesan cheese on top of that. Bake on 400 degree hot oven until browned and potatoes are cooked around 30 minutes.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees. Add cauliflower, garlic, olive oil, cheese, onion powder, salt and pepper to a large bowl. Toss to coat the cauliflower.
• Transfer the coated cauliflower to a rimmed baking sheet. If there is still cheese / garlic at the bottom of the bowl just sprinkle it back on top of the cauliflower.
• Bake for 20-25 minutes or until golden brown on the outside and fork tender on the inside.

ROASTED BROCCOLI WITH GARLIC & PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Remove the individual florets from the head of broccoli and cut them into bite-sized pieces.
• On a baking sheet, toss the broccoli florets in olive oil and minced garlic and season with salt and pepper. Spread them out into an even layer on the baking sheet.
• Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
• Garnish with freshly shaved parmesan and a squeeze of lemon. Serve immediately.

GARLIC PARMESAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Mix together garlic, cheese and 1 tsp of olive oil.
• Pat garlic-cheese mixture onto chicken and place on baking sheet.
• Toss vegetables with 2 tsp oil, salt and pepper and place on baking sheet.
• Cook for 20 minutes, or until chicken reaches 165 degrees and vegetables are tender.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

PARMESAN GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray.
• In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
• Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

GARLIC PARMESAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
• In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
• Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
• Spread in a single layer on the baking sheets.
• Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
• Immediately drizzle with the melted butter.
• Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.