Parmesan Crusted Roasted Vegetables Recipes
PARMESAN CRUSTED ROASTED VEGETABLES
An easy side dish full of fresh vegetables that the whole family will love!
Provided by Liz
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°.
- Spray baking sheet with no-stick cooking spray, then arrange vegetables in a single layer.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread mayonnaise mixture over vegetables, then sprinkle with bread crumbs.
- Bake 15 minutes or until vegetables are tender and golden brown.
GARLIC PARMESAN CRUSTED ROASTED VEGETABLE RECIPE RECIPE - (4.2/5)
Provided by á-25138
Number Of Ingredients 10
Steps:
- Other Suggestions Vegetables to use Sliced : portabello mushroom slices, cauliflower florets, thinly sliced carrots, thin sliced onions, preboiled green beans, brussels sprouts, sliced tomatoes. thin slices of prosciutto for those who like meat! In a large bowl place all the amount of vegetables in it that will fit on your cookie sheet in a single pattern when spread out. In that bowl drizzle around 1/4 cup olive oil, 1 tablespoon minced garlic, salt, pepper, pinch of cayenne powder, 1 teaspoon parsley and oregano. Toss. Lay out on the cookie sheet. Sprinkle generously with Italian bread crumbs then around 1 cup of Parmesan cheese on top of that. Bake on 400 degree hot oven until browned and potatoes are cooked around 30 minutes.
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- Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place chopped vegetables in a zip-top bag and pour in Italian dressing. Shake the bag until vegetables are fully coated.
- In a shallow baking dish, mix together panko breadcrumbs, Parmesan cheese, paprika, and garlic powder. Add a handful of vegetables into the breadcrumb mixture and coat on both sides. Place vegetables on the lined baking sheets and repeat until all the vegetables are coated. Bake for 15-18 minutes until vegetables are tender and breadcrumb coating is golden brown and crispy. Serve immediately.
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