Oven Roasted Vegetables with Crispy Parmesan Topping Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Winter 2017

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Oven Roasted Vegetables with Crispy Parmesan Topping

Oven Roasted Vegetables with Crispy Parmesan Topping
6 cups potato cubes, such as Yukon Gold, red and purple
2 tbsp. Colavita Extra Virgin Olive Oil
2 cups carrot chunks
2 cups celery chunks
2 cups winter squash chunks
4 cloves garlic minced
1/2 tsp. salt
Freshly ground pepper to taste
2 cups rustic French bread crumbs made in blender or food processor
1/2 cup grated Parmesan cheese
1/4 cup melted butter
1 tsp. Italian herb seasoning
Prep time: 15 minutes Cook time: about 1 hour

Preheat oven to 400°F. Toss potato cubes with olive oil and spread on a shallow baking sheet. Bake for 20 minutes. Add remaining vegetables, garlic, salt and pepper and stir well; bake for 30 minutes more or until tender. Sprinkle with Crispy Parmesan Topping and bake for 15 minutes or until topping is browned and crisp.

Crispy Parmesan Topping: Stir together 2 cups European Style Rustic French bread crumbs (made in blender or food processor), 1/2 cup grated Parmesan cheese, 1/4 cup melted butter and 1 tsp. Italian herb seasoning in a medium bowl.

Makes 12 servings.
Nutritional Information:
240 calories, 6 g protein, 8 g total fat (3.5 g sat., 0 g trans), 37 g carbohydrate, 4 g fiber, 4 g sugar, 15 mg cholesterol, 700 mg sodium, 5 points


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