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
-
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.