As I've mentioned previously, I am pretty much obsessed with broccoli and cauliflower right now. There is just something about it that I crave!?? Hubby just shakes his head since he doesn't like many veggies at all, but I just shove a piece of that delicious, crunch veggie in my mouth and smile at him: More for ME!
We had a good snow here earlier this week, which for this North Country girl, is laughable since I'm used to 12" being a "good" snow. Still, the benefit for me is that my company has snow days - whoop! I was stuck at home with leftover veggies and I wanted something warm so I decided to throw what I had into the oven and voila - lunch!
So filling, so fiber-y (yes, that's a word), and so very good for you! Feel free to add any of the veggies you have on hand - roasting them brings out such an amazing flavor! This could also be a side dish to any protein.
These are a WONDERFUL side dish for Easter Dinner, too!
2 cups broccoli, cut
2 cups cauliflower, cut
2 cups baby carrots
olive oil spray
Seasonings: salt, pepper, garlic seasoning and red pepper flakes
Topping: Grated Parmesan
Preheat oven to 425.
Line a baking sheet with aluminum foil and spray with nonstick spray.
Lay the veggies in a single layer on the baking sheet and then spray with olive oil.
Sprinkle seasonings onto the veggies and toss - sprinkle some more seasonings and then place in the oven.
Roast the veggies for about 25 minutes, turning once about half way through.
The veggies will develop a beautiful brown color.
Remove from the oven and sprinkle with grated Parmesan.
Serves - about 3