Three Vegetables That Are Just Better Roasted

Staff Writer
Three Vegetables That Are Just Better Roasted

Photo by Paige Pulaski

We all know that vegetables are “good for you,” which explains why Mom was always trying new ways to sneak them onto our childhood dinner plates. Now that we’re cooking on our own, we get to avoid all of that squishy, icky green stuff that we don’t like any more now than we did ten years ago. But when I faced shopping on a budget, I started venturing into the produce section and realize that that picky, eight-year-old me should have just tried roasted vegetables. It’s such a shame that it took 20 years for me to eat Parmesan roasted broccoli. My only reaction? “Damn! That’s good!”

So, trust me on this one; Mom was right. Vegetables have a bunch of good stuff in them that will only serve your body better when Mono season rolls around. Why not go ahead and make these guys crunchy and tasty?

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4 side dishes or 2 main dishes

Ingredients: 
1 zucchini squash
1 broccoli crown
6 baby red potatoes
1 egg
3 tablespoons olive oil
1 teaspoon rosemary
1/2 cup shredded Parmesan cheese
1/4 cup bread crumbs
Salt, pepper to taste

Directions: 

1. Preheat the oven to 425°F. Take out a large baking sheet, cutting board, and a couple of bowls. Clear your unfinished homework off of the counter.
2. Cut off the ends of the zucchini and slice the remaining middle into 1/4 inch (or thinner) discs.

Photo by Paige Pulaski

Photo by Paige Pulaski

3. Dump pieces into a bowl and drizzle with a tablespoon of olive oil. Mix to cover all pieces.

Photo by Paige Pulaski

Photo by Paige Pulaski

4. Crack an egg into a bowl and whisk.

Photo by Paige Pulaski

Photo by Paige Pulaski

5. Place 1/4 cup of Parmesan cheese, 1/4 cup of bread crumbs, a bit of salt and a dash of pepper in a separate bowl. Mix the dry ingredients.

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

6. Dip each zucchini slice in the egg and then into the Parmesan. Place coated slices onto the baking sheet.

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

7. Cut spears off the stalk of broccoli in bite-sized pieces.

Photo by Paige Pulaski

Photo by Paige Pulaski

8. Place broccoli spears in a bowl and drizzle with a tablespoon of olive oil. Mix to cover all pieces and place on baking sheet.

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

9. Quarter baby red potatoes.

Photo by Paige Pulaski

Photo by Paige Pulaski

10. Place a teaspoon of rosemary in a bowl. Move the potato quarters to the bowl and drizzle with a tablespoon of olive oil. Mix to cover all pieces and place on baking sheet.

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

Photo by Paige Pulaski

11. Place baking sheet in the oven.

Photo by Paige Pulaski

Photo by Paige Pulaski

12. Place another 1/4 cup of Parmesan, a hint of salt and a sprinkle of pepper into a bowl.
13. Take the baking sheet out about half-way through the cook (I took them out after 13 minutes) to flip the zucchini slices…

Photo by Paige Pulaski

Photo by Paige Pulaski

14. …shake up the potatoes…

Photo by Paige Pulaski

Photo by Paige Pulaski

15. …and toss the broccoli with the bowl of Parmesan.

Photo by Paige Pulaski

Photo by Paige Pulaski

16. Return the broccoli to the baking sheet and place it back in the oven.

Photo by Paige Pulaski

Photo by Paige Pulaski

17. Bake another 7 minutes.
18. Nom nom nom.

Photo by Paige Pulaski

Photo by Paige Pulaski

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