Parmesan Crisp Vegetables
By Connor Forbes
Savory crispy parmesan. Sweet roasted vegetables. A match made in kitchen heaven.
I am always on the lookout for new ideas on ways to make vegetables fun for my family. I was scrolling on food Instagram, as I am known to do, and saw this idea to parmesan coat your veggies. And I was sold. I knew I was going to try it out a version of it and I am glad I did.
These veggies are so addicting. The parmesan is crispy, and the veggies are soft. The contrast is delectable.
You can use and vegetables that you would roast. Here I used Brussels sprouts, potatoes, and onion. You could also do squash, carrots, asparagus, or any of your other favorites. Have fun experimenting!
Let’s make some Parmesan Crisp Vegetables.
- 8 Brussels sprouts
- 2 red skinned potatoes
- ½ onion
- 2 tbsp olive oil
- ½ cup grated parmesan
- Salt to taste
Preheat the oven to 375°. Cut the vegetables into evenly sized bits. I cut the Brussels in half, potatoes in sixths and onion in fourths. The more even the sizes the more consistent the textures. On a baking pan, spread half the olive oil evenly and place the veggies down. Over the top of the veggies apply the other half of olive oil. Salt to taste. Cover with foil and bake until veggies are soft. About 20 minutes. While those are cooking grate your parmesan (freshly grated cheese melts better because it isn’t coated in potato starch or something similar to prevent clumping). On a second pan, spread the parmesan cheese into an even layer. Remove veggies from oven and transfer onto the vegetables onto parmesan coated pan, spacing evenly. Roast uncovered for another 10 minutes or until parmesan is crispy and browned. Remove from the oven. It may be necessary to cut around the vegetables to separate the from one another. EAT!
For more Connor Cooks recipes visit www.zapinin.com/food.