Garlic Parmesan Roasted Red White & Blue Veggies

By Micki Brown
Serves 4

 

Category,
Yields1 Serving
 1 small head purple cauliflower, cut into florets
 1 large red bell pepper, seeded and cut into rings
 1 medium white sweet potato, peeled and cut into rounds
 2 blue potatoes, sliced into rounds
 ¼ cup extra virgin olive oil
 1 tsp sea salt
 ½ tsp black pepper1
 1 tbsp garlic, minced
 ¼ cup parmesan cheese, grated
1

Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.

2

Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.

3

Remove the veggies from the oven and sprinkle the parmesan cheese over the top.

4

Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.

Garlic-Parmesan-Roasted-Red-White-Blue-Veggies-2-web

Ingredients

 1 small head purple cauliflower, cut into florets
 1 large red bell pepper, seeded and cut into rings
 1 medium white sweet potato, peeled and cut into rounds
 2 blue potatoes, sliced into rounds
 ¼ cup extra virgin olive oil
 1 tsp sea salt
 ½ tsp black pepper1
 1 tbsp garlic, minced
 ¼ cup parmesan cheese, grated

Directions

1

Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.

2

Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.

3

Remove the veggies from the oven and sprinkle the parmesan cheese over the top.

4

Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.

Garlic Parmesan Roasted Red White & Blue Veggies
IngredientsDirections