Garlic Parmesan Crusted Roasted Vegetable Recipe Recipe 425 Food

PARMESAN CRUSTED ROASTED VEGETABLES

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)

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.

GARLIC PARMESAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
• In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
• Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
• Spread in a single layer on the baking sheets.
• Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
• Immediately drizzle with the melted butter.
• Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

CORNMEAL-PARMESAN-CRUSTED EGGPLANT W/ ROASTED VEGETABLE PUREE

Steps:

• Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
• Roast for 20 minutes or until charred to the amount desired.
• Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
• Place flour, and 1/8 tsp curry in one and mix.
• Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
• Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
• **LET'S PLAY "Wet Hand, Dry Hand"**.
• With your "dry hand," place eggplant slice in flour mix and coat both sides.
• Tap the excess.
• Place in the egg bowl.
• With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
• With "dry hand," sprinkle cornmeal entirely over eggplant.
• Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
• Pick up with wet hand, tap the excess, and set aside.
• Repeat until all slices are coated.
• ***SAUCE***.
• After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
• That's it!
• ***COOKING***.
• You can pan-fry in a nonstick with cooking spray or you can bake.
• If baking, preheat to 350°F.
• Bake for 10 minutes, then flip them over and bake for another 5 or so.
• Just microwave the sauce and there you go!

GARLIC PARMESAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Mix together garlic, cheese and 1 tsp of olive oil.
• Pat garlic-cheese mixture onto chicken and place on baking sheet.
• Toss vegetables with 2 tsp oil, salt and pepper and place on baking sheet.
• Cook for 20 minutes, or until chicken reaches 165 degrees and vegetables are tender.