The Stock Pot: Sensational Sides – Parmesan-Roasted Winter Vegetables

Parmesan-Roasted Winter Vegetables

The Stock Pot: Sensational Sides – Parmesan-Roasted Winter Vegetables

Something magical happens when you toss a bunch of vegetables with a little olive oil and Parmesan cheese and roast them in a hot oven -  they get a little caramelized on the outside and wonderfully tender on the inside. Butternut squash, parsnips, carrots, a sweet potato and some Brussels sprouts are all roasted together on one baking sheet and it’s everything you need to serve with a juicy roasted chicken, meatloaf or succulent smothered pork chop.

The Stock Pot: Sensational Sides – Parmesan-Roasted Winter Vegetables
 
 

Author:
Recipe type: Sides, Vegetables
Serves: 8

Ingredients
  • 1 small butternut squash, peeled and seeded
  • one (1-pound) package parsnips, peeled
  • 4 carrots, peeled
  • 1 large sweet potato, peeled
  • 1 pound Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon garlic powder
  • ½ cup grated Parmesan cheese
  • kosher salt and freshly ground black pepper

Instructions
  1. Preheat the oven to 425 degrees. Prepare the vegetables: cut the butternut squash, parsnips, carrots and sweet potato into cubes (about 1-1/4-inches). Trim the ends of the Brussels sprouts and slice in half. In a large bowl, toss the vegetables with the olive oil. Add in the garlic powder and Parmesan and season with salt and pepper. Toss to combine. Place the vegetables in a single layer on a large rimmed baking sheet.
  2. Bake until the vegetables are tender, about 30 to 35 minutes, flipping the vegetables halfway for even browning.

Notes
…from the Picture-Perfect kitchen: Planning: Don’t cut the vegetables too small – they will cook down/shrink while roasting. Leftovers? Use them to make a delicious soup! Product Purity: Choose small to medium parsnips with well-shaped roots; avoid limp or spotted ones. Get authentic Parmigiano-Reggiano (stenciled on the rind) cheese from the gourmet section of your grocery store and freshly grate it yourself. It makes such a difference. Presentation: It’s no secret that I am a fan of the white platter and I have them in all sizes and shapes. It really makes the food pop (that’s why restaurants use them). Pile them on a big platter and serve family style. © 2013 Hutchstone, LLC. All rights reserved.

 

You might also like:

Classic Roast Chicken

Horseradish-Crusted Pork Tenderloin

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

 

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One Response to The Stock Pot: Sensational Sides – Parmesan-Roasted Winter Vegetables

  1. Sandra says:

    I need this in my life as of yesterday.