Parmesan Roasted Vegetables
HB-7834 · Hand-built original · American
Bite-size mixed vegetables are tossed in olive oil, butter and garlic, coated in a parmesan panko crumb and roasted until tender with a crisp golden crust.
AmericanSide Dish30 minServes 6187 kcalEgg-freeDiabetic
Main ingredient: mixed vegetables
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 4 cups mixed vegetables, (cut into bite-size pieces)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, (melted)
- 2 teaspoons garlic, (minced)
- 1 ½ cups panko breadcrumbs
- ⅓ cup parmesan cheese, (finely grated)
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
Method
- Heat the oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper for the crumbed vegetables.
- Toss the bite-size mixed vegetables in a large bowl with the olive oil, melted unsalted butter and minced garlic until they glisten.
- Combine the panko breadcrumbs, finely grated parmesan cheese, paprika, black pepper, salt and Italian seasoning in a small bowl.
- Tip the oiled vegetables and the parmesan crumb into a large sealed bag and shake and press until every piece is evenly coated.
- Spread the coated vegetables over the prepared sheets with space between the pieces so the crumb can crisp instead of steaming.
- Roast the parmesan vegetables for 15–20 minutes until the vegetables are tender and the panko coating is golden brown and crisp, then serve them straight from the trays.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition (per serving, where published)
187 kcalCalories
4.4 gProtein
19.3 gCarbs
10.7 gFat
4.1 gSaturates
2.8 gFibre
5 gSugars
495 mgSodium
15 mgCholesterol
487 mgPotassium
142 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data