Garlic & parmesan roasted vegetables – beans, carrots, romanesco

Roasted vegetables? Yes please. I must admit to being a little obsessed with this method of cooking all manner of veggies. (As evidenced by this recipe, this one, this one here, and countless others.) The thing is, it makes them taste AMAZING. Just a glug of oil and a hot oven, and the vegetables come out crispy, flavourful and beautiful to look at. 

But while a glug of oil is all very well, there’s a time and place for simplicity, and this isn’t it. This is the time and place for extra ingredients. Yummy ones.

It’s hard to think how you could go wrong by adding garlic and parmesan to roasted vegetables, and the answer, it turns out, is that you can’t. Admittedly, so far I’ve only parmesan roasted beans, carrots and romanesco cauliflower (more about amazing romanesco here) but they have all been spectacular. We will be experimenting with more vegetables in due course. Yum.

Super easy, and they taste incredible! These garlic & parmesan roasted vegetables will quickly become a dinnertime favourite. Tasty, crispy & gorgeous.

These garlic & parmesan roasted vegetables are just the sort of side-dish you can eat a whole plate of. Which is what Kipper did, naturally. The beans and carrots came with a saffron-infused risotto of which she ate very little, preferring to scoff the fabulous cheesy garlicky roasted vegetables instead. We ate the garlic and parmesan roasted romanesco with some sea bass and roast potatoes, and again, it was easy to say which was her favourite part of the menu. Mind you, between the three of us we polished off a decent size romanesco cauliflower. It was seriously delicious.

So, I hope I’ve persuaded you to give this a whirl. It’s fantastically easy and the results are spectacular. Do let me know if you try it out with other sorts of vegetables. I think broccoli, courgettes, and miscellaneous roots are on our ‘to do’ list. MMMmmm.

Oh yes, a word about romanesco. A couple of people have asked where to get them. I do occasionally see them in the supermarkets, usually at great expense. However, I regularly see them on the market, where they typically cost the same as an ordinary cauliflower. So, if you have a market locally, that’s the place to look. No guarantees of course (unless you’re in Cambridge, where I can personally vouch for their presence on the market. This week at least.).

These are amazingly delicious, so make a lot. 400g of garlic & parmesan roasted vegetables was easily polished off by me, DH and Kipper. And we could probably have eaten more. Yum.

Absurdly easy, and they taste incredible! These garlic & parmesan roasted vegetables will quickly become a dinnertime favourite. Tasty, crispy & gorgeous.

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Super easy, and they taste incredible! These garlic & parmesan roasted vegetables will quickly become a dinnertime favourite. Tasty, crispy & gorgeous.

garlic & parmesan roasted vegetables - carrots, beans and cauliflower
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Garlic & parmesan roasted vegetables


Course Side Dish
Cuisine European, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Helen

Ingredients

  • 400 g vegetables e.g. green beans, carrots, cauliflower (approx. 14 oz)
  • 2 cloves garlic
  • 25 g grated parmesan (5 tbsp)
  • 3 tbsp olive oil

Instructions

  1. Preheat the oven to 180C (350F). Line a baking sheet with foil (optional).

  2. Prepare the vegetables and cut them into large bite size pieces - trim beans, peel carrots and cut into batons, cut cauliflower into florets, etc.

  3. Crush the garlic and mix with the parmesan and oil, then and toss the vegetables in this mixture until they are well coated. Spread the vegetables out in a single layer on the baking sheet.

  4. Bake at 180C (350F) for around 20 minutes until the vegetables are cooked through and the cheese is golden and crispy.

  5. Serve at once.

Recipe Notes

497 calories, 26g fat, 17g protein, 58g carbs

 Super easy, and they taste incredible! These garlic & parmesan roasted vegetables will quickly become a dinnertime favourite. Tasty, crispy & gorgeous.

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15 Comments:

  1. Pingback: Our Two Week Veg Pledge with Ella's Kitchen and Pebble baby rattles giveaway - Sneaky Veg

  2. Other veggies we’ve used are bell peppers(my favorite), onions, celery, zucini,summer squash, brocoli,even leeks.
    If you like pizza try this: cut tomatoes in half put a tbs.of pesto on each cover with mozerlla cheese; bake at 425 for 20 mins.

  3. So simple, but so delicious. Great idea Helen. 🙂

  4. Pingback: Cod with a garlic, herb & parmesan crust - Family-Friends-Food

  5. Totally delish! Never mind a side dish – I had a full plate for dinner last night; added a cubed potato and some butter with the olive oil. Thanks for a terrific recipe, Helen!

    • Thanks Dianne! They really are addictively delicious! I love the idea of adding a potato – will try that next time I make them 🙂

      • You are so right, Helen . . . I had this huge plate full and could hardly stop LOL! My girlfriend suggested the cut up potato. I thought it might not bake in time but left the veggies in longer and no problem! Have a great weekend and bake on!

  6. I love roasting vegetables, and frequently serve them with rice for dinner- I don’t even miss the meat and neither do the kids. I like the caramelization on the veggies and using Parmesan is a great way to get it. Thanks for the idea! (It’s not really a recipe)

  7. looks lovely. where in Cambridge are the best veg?

    • Hi Fergus, and thanks!
      I
      We get an organic box from the Cambridge Organic Food Company, and buy extra veg from the market. I tend to go to the fruit & veg stall in the middle, rather than the ones around the edge of the market, but that’s just my preference. Enjoy your veg shopping 🙂

  8. Thanks Nhung. I’d love to hear what vegetables you use, and how they turn out.

  9. I’ve always loved roasted vegetables, but this recipe does look sound very delicious. I shall give it a try!

    http://chayvert.com

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