Roasted Red Potatoes With Broccoli Carrots And Parmesan Recipes

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.

ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN

Steps:

• Thoroughly wash the vegetables.
• Cut potatoes in half or quarters to get bite-sized pieces.
• Cut or break broccoli crowns into individual florets.
• Place chopped potatoes, broccoli and carrots onto a baking sheet.
• Drizzle the veggies with olive oil and then toss to coat.
• Arrange veggies in a single layer on the baking sheet.
• Season to taste.
• Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
• Sprinkle veggies with cheese and bake 5 minutes more.

ROASTED BROCCOLI AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
• If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
• In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
• Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

ONE PAN ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
• Combine all the ingredients to a large mixing bowl. Toss to coat well.
• Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
• Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
• Remove from oven and transfer to serving dish.

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.