Nonna Rosa Carmelo’s Parmigiano Roasted Vegetables

Name: Nonna Rosa Carmelo’s Parmigiano Roasted Vegetables (Verdure al Forno con Parmigiano)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 10 cloves garlic, peeled; 1 pound (454 g) small red potatoes, quartered; 9 ounces (255 g) Brussels sprouts, ends trimmed and halved; 8 ounces (227 g) baby carrots; 1 large sweet potato, peeled and cut into 1½-inch (4 cm) chunks; ¾ cup (180 ml) extra-virgin olive oil; ½ cup (50 g) grated Parmigiano-Reggiano cheese; ¼ cup (30 g) plain bread crumbs; 1½ teaspoons salt; ½ teaspoon black pepper; 5 fresh rosemary sprigs; 5 fresh thyme sprigs

Verdure al Forno con Parmigiano

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
45 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Nonna and I love this easy vegetable dish because it’s a breeze to prep. Toss everything in the bread crumb and cheese mixture and roast until the veggies are beautifully charred. Feel free to swap out the veggies for your seasonal favourites.

Ingredients

10 cloves garlic, peeled
1 pound (454 g) small red potatoes, quarte

Europe
Italy
Side dish
Vegetarian
Thanksgiving

Method

Preheat the oven to 450°F (230°C).
Spread out all the vegetables on a baking sheet. Pour the olive oil over the vegetables and sprinkle with the cheese, bread crumbs, salt, and pepper. Add the rosemary and thyme.
Either with your hands or a l