Parmesan Roasted Vegetables
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.Create a full locally sourced meal by pairing this with a Kale Frittata.
Servings: 4 servings
Calories: 362kcal
Ingredients
- 1 lb root vegetables* turnips, radishes, potatoes etc
- ½ cup parmesan cheese shredded
- 3 tbsp olive oil divided
- 1 tsp garlic scape* Sliced or granulated garlic
- 1 tsp lemon juice
- salt + pepper to taste
Instructions
- Preheat oven to 400 degrees
- Prepare vegetables by washing well and peeling if desired. Cut into large dice.
- Put vegetables on a baking tray and toss with 2 tbsp olive oil, garlic scapes (or granules), salt and pepper.
- Bake for 20 minutes at 400 degrees, or until the edges begin to brown.
- Slice lemon in half and squeeze 1 tsp juice onto veggies, along with remaining olive oil and Parmesan cheese. Enjoy!
Notes
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 362kcal | Carbohydrates: 6g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 582mg | Sodium: 671mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4356IU | Vitamin C: 41mg | Calcium: 315mg | Iron: 4mg