Celebrate #MedMonth with Roasted Vegetables

To start, I will answer the question that you all are thinking, Yes, I do feel fancy using a hashtag in the subject line of my blog.  🙂

In honor of May and #MedMonth, I wanted to a share a new staple in our house inspired by the Mediterranean Diet …ROASTED VEGETABLES!  They are perfect as a side dish or a snack!  I always make enough for leftovers, as they are delicious cold, reheated, or at room temperature.  Cruciferous vegetables are our favorite including, broccoli, cauliflower, Brussels sprouts, asparagus, repeat; however, nearly all vegetables are delicious when roasted – Recipes for oven roasted vegetables.

Roasted Vegetable Recipe

Vegetables (Choose one or mix and match.  Yields ~6-8 one-cup servings):

• 5 large broccoli crowns – washed and chopped into 2-inch pieces
• 3 bags Brussels sprouts – washed and sliced lengthwise into 1/4 –inch thick slices
• 3 heads cauliflower – washed and chopped into 2-inch pieces
• 3 large bunches asparagus – washed and woody ends snapped off

Topping:

• 10-12 tablespoons olive oil (or enough to drizzle over both pans of vegetables)
• ½ cup grated parmesan cheese
• ¼ teaspoon kosher salt (or to taste)

Directions:

Separate and single-layer the washed vegetables into two 9 x 13 rectangular baking pans.

Drizzle with ~5 tablespoons of olive oil over each pan of vegetables.

Sprinkle ~¼ cup grated parmesan cheese and 1/8 teaspoon salt over each pan of vegetables.

Toss to coat.

Bake at 425 degrees for 30-35 minutes until slightly charred on top.

Each recipe makes ~6-8 one-cup servings.

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