Saturday, February 15, 2014

Roasted Mixed Vegetables with Parmessan Cheese

Looking for a fast vegetable side dish that looks impressive with little effort? Then this recipe is certainly for you. No one ever said you had to cut and peel the vegetables yourself!

Back around the holidays I had a huge bag of left over mixed vegetables.  You know the one that has your already cut up cauliflower and broccoli?  Right beside it in the fridge I had an even larger bag of carrots that I had been dragging out of the refrigerator each night to serve along side the broccoli and cauliflower as a side dish with Ranch Dressing.  As a last ditch effort to use them up, I got a little creative and you might even say down right lazy.  However, the end result was a winner and I've continued to cook these vegetable this way and even an occasional frozen one the same way! 

Roasted Mixed Vegetable with Parmesan Cheese

1 mixed bag of broccoli and cauliflower, uncooked
1 bag, 2 cups approximately of carrots, uncooked
1/4 cup olive oil (Canola oil, vegetable oil or any oil will work just fine)
salt and pepper to taste
Parmesan Cheese to sprinkle on the cooked vegetables at the end of cooking

Gently wash vegetables and drain...or don't.  I didn't and we lived to tell the tale. 

Place the vegetables on a layer of foil that is large enough that you can wrap another piece of foil on in order to create a packet to cook in.  Drizzle oil over the vegetables and gently mix together on top of the foil. Be careful not to break the foil lining. 

Season with salt and pepper or your favorite seasoning. As you know I love Tony Chachere's and the other night I made this with frozen broccoli spears and used heir Herbs N' Spice for this recipe. 

Add second piece of foil and curl sides up making a packet and tight seal.  Place on a baking sheet and bake at 375 - 400 degrees for thirty minutes. 

After you take the vegetables out of the oven, gently cut a slit in the top of the foil being careful not to burn yourself.  Sprinkle with Parmesan Cheese or whatever cheese you like! 

Serve and enjoy! 

***Our house guest for the spring especially loved this with the frozen broccoli spear and Tony Chachere's Herbs N' Spice the other night!  And I didn't even use the oil.  The water off the ice from the frozen broccoli spears helped keep the mixture moist.

Hope you'll try it.  Never throw out those vegetables again! 

Alise @ The Ranch Kitchen!

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