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.
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.
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Garlic & parmesan roasted vegetables
- 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
Preheat the oven to 180C (350F). Line a baking sheet with foil (optional).
Prepare the vegetables and cut them into large bite size pieces - trim beans, peel carrots and cut into batons, cut cauliflower into florets, etc.
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.
Bake at 180C (350F) for around 20 minutes until the vegetables are cooked through and the cheese is golden and crispy.
Serve at once.
497 calories, 26g fat, 17g protein, 58g carbs