Roasted Vegetables Parmigiano

Prep time: 10min
Total time: 45min
Serves: 8
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
Per serving (1/8 recipe):
calories
130
fat
9 g
saturated fat
2 g
carbs
10 g
sugar
2 g
protein
7 g
cholestrol
5 mg
fibre
4 g
sodium
310 mg

Directions

  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.

  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.