Backed vegetables
If you are planning to use root vegetables like carrots, potatoes, or beets, I highly recommend par-cooking them to get the best oven-baked results. You want them to be about half-cooked before the real roasting begins. You can boil them, but steaming for 15 minutes or baking them in foil for 20 minutes works even better. Once they are prepped, you can place them on the baking sheet with the marinade. 🥹 It makes such a delicious difference!
Ingredients for Delicious Roasted Vegetables
Your Choice of Vegetables for Roasting:
- cauliflower
- broccoli
- pepper
- asparagus (Feel free to pick any of the above—they all work beautifully with this recipe.)
Flavorful Marinade for Roasted Vegetables:
- olive oil
- garlic
- smoked paprika
- freshly ground pepper
And the most important element: aged quality cheese (for example, authentic Parmigiano-Reggiano).
You’ll also want salt and fresh lemon juice for serving.
Instructions for Perfectly Roasted Vegetables
1. Preparing and Roasting Your Vegetables:
Start by slicing your chosen vegetables roughly 0.7 to 1 cm thick and arranging them on a baking sheet. For the marinade, simply mix the listed ingredients together. I haven’t included exact measurements because it really depends on how many vegetables you are roasting, so just trust your eye here. Use a brush to generously coat the vegetables with that flavorful marinade. Then comes the key ingredient: top everything with that aged cheese. I personally prefer Parmigiano-Reggiano for my roasted vegetables. 😅 Roast everything for about 30 minutes, though keep in mind that cooking times can vary. For instance, bell peppers will cook faster, while denser veggies like cabbage or cauliflower might need the full 30 minutes. Finally, I add salt and a splash of fresh lemon juice right before serving. Enjoy!
Simply delicious vegetables. 😆
