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: Cheryl Beverage Barnes
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
- 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.
- 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.
It's really about us, my husband, Adam, and me (Cheryl), and mostly it's about the food. 
I need this in my life as of yesterday.