Roasted Vegetables Parmigiano

Prep time: 10min

Total time: 45min

Serves: 8

Ingredients
Nutritional Information

1/4 cup

olive oil

60 mL

2 tbsp

lemon juice

30 mL

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

head broccoli, cut into florets, (about 4 cups/1 L)

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

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.
Roast 35 to 45 min. until tender and lightly caramelized. Sprinkle remaining grated or shaved cheese over top. Serve warm or at room temperature.