Parmesan Steamed Vegetables Food

THE BEST GARLIC PARMESAN ROASTED BROCCOLI RECIPE

The Best Garlic Parmesan Roasted Broccoli Recipe image

The best broccoli ever! Perfectly roasted broccoli with crunchy garlic Parmesan coating. Ideal side dish for roasted or grilled chicken, pork or beef. The best way to eat broccoli! More roasted vegetable recipes: www.crunchycreamysweet.com

Provided by Anna

Time 30m

Number Of Ingredients 7

Ingredients

2 medium head of broccoli (see note)
4 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves (minced)
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (plain or Italian style)

Steps:

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Trim broccoli heads and cut into florets. Cut large florets in half.
Place broccoli in a large mixing bowl. Add olive oil, salt, pepper and minced garlic. Toss to coat.
Add Parmesan cheese and breadcrumbs and toss to coat.
Spread broccoli on prepared sheet. If there is any leftover breadcrumb mixture in the bottom of the bowl, sprinkle it over broccoli.
Roast in preheated oven for 20 to 25 minutes or until the broccoli is soft and the breadcrumb mixture is golden brown.
Serve.

Nutrition Facts : ServingSize 1 cup, Calories 284 kcal, Carbohydrate 26 g, Protein 12 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 536 mg, Fiber 8 g, Sugar 5 g

VEGETABLE PARMESAN

Vegetable Parmesan image

Vegetable parmesan is a delicious vegetarian Italian meal. You can use any vegetables you have on hand, and it's a great way to sneak veggies into the kids!

Provided by Giada De Laurentiis

Categories Main Course

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

Unsalted butter (for the pan)
1 medium eggplant (cut into ¼- to ½-inch-thick slices)
2 medium fennel bulbs (trimmed and sliced ¼ inch thick)
1 red bell pepper (cored, seeded, and cut into thirds)
1 yellow bell pepper (cored, seeded, and cut into thirds)
1 orange bell pepper (cored, seeded, and cut into thirds)
¼ cup olive oil (plus more for drizzling)
Salt and freshly ground black pepper
1 26-ounce jar marinara sauce
3 cups 12 ounces shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup plain dried bread crumbs

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
Cook's Note: The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.

Nutrition Facts : ServingSize 6, Calories 451

VEGETABLES WITH MUSTARD SAUCE

Vegetables with Mustard Sauce image

Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 pounds fresh broccoli florets, cauliflowerets or sliced carrots
1/2 cup mayonnaise
1/3 cup 2% milk
1/4 cup grated Parmesan cheese
1/4 cup shredded Swiss cheese
2 teaspoons lemon juice
2 teaspoons prepared mustard
Salt and pepper to taste

Steps:

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.

Nutrition Facts :

PARMESAN VEGETABLES

Parmesan Vegetables image

Parmesan Vegetables prove once again that when you have great ingredients, simplicity rules. Steamed broccoli and green peppers never tasted so good!

Provided by My Food and Family

Categories Home

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

Ingredients

2 green peppers, cut into 1-inch chunks
3 cups broccoli florets
2 Tbsp. butter
1/3 cup KRAFT Shredded Parmesan Cheese
1/4 tsp. garlic powder

Steps:

Place peppers in steam basket over boiling water; cover. Cook 4 to 6 min. or until crisp-tender. Transfer to medium bowl.
Add butter; toss until butter is melted and vegetables are evenly coated.
Sprinkle with remaining ingredients; mix lightly.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SESAME STEAMED VEGETABLES

Sesame Steamed Vegetables image

"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups fresh broccoli florets
1 small carrot, julienned and cut into 2-inch pieces
1/4 cup sliced celery
3 tablespoons sliced water chestnuts
1 tablespoon water
1 tablespoon butter
1-1/2 teaspoons soy sauce
3/4 teaspoon sesame seeds, toasted

Steps:

In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC PARMESAN ROASTED VEGETABLES

Garlic Parmesan Roasted Vegetables image

Provided by Melissa Sperka

Categories Side Dish

Time 55m

Number Of Ingredients 12

Ingredients

1 medium head of cauliflower (core removed and florets separated)
4 cups broccoli florets
1 lb baby carrots
1 medium red onion (cut into thin wedges)
1/3 cup olive oil
1/3 cup grated Parmesan cheese plus 2 Tbsp (divided)
4 medium garlic cloves (minced)
1 1/2 tsp garlic salt
1 tsp dry Italian seasoning
black pepper or red pepper flakes to taste
2 Tbsp melted butter
1 Tbsp chopped fresh Italian parsley

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.

Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN

Steamed Broccoli With Olive Oil and Parmesan image

Make and share this Steamed Broccoli With Olive Oil and Parmesan recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs broccoli, tough stems discarded (1 large bunch)
3 tablespoons extra virgin olive oil
1 1/2 ounces finely grated parmigiano-reggiano cheese (3/4 cup)

Steps:

Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes.
Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

Nutrition Facts : Calories 191.8, Fat 13.7, SaturatedFat 3.3, Cholesterol 7.7, Sodium 238.1, Carbohydrate 11.7, Fiber 4.4, Sugar 2.9, Protein 8.9

PARMESAN ROASTED VEGETABLES

Parmesan Roasted Vegetables image

Parmesan Roasted Vegetables are an easy way to make an indulgent side dish with just a couple of points! Made with broccoli and carrots, they're crispy, tender, salty and rich from the Parmesan cheese.

Provided by Sabrina Snyder

Time 35m

Number Of Ingredients 6

Ingredients

1 head broccoli
1 pound carrots
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1/8 teaspoon coarse ground black pepper
1/4 cup Parmesan Cheese

Steps:

Preheat the oven to 400 degrees.
Cut the broccoli into bite sized florets.
Peel the carrots and cut them into 1/2-3/4 inch thick coins.
In a large bowl toss veggies with the oil, Kosher salt and black pepper.
Add to sheet pan and roast for 25 minutes.
Add Parmesan cheese over the food and roast an additional five minutes.

Nutrition Facts : ServingSize 1 /4 recipe, Calories 128 kcal, Carbohydrate 17.4 g, Protein 5.4 g, Fat 5.2 g, SaturatedFat 1.4 g, Cholesterol 4 mg, Sodium 484 mg, Fiber 5.2 g, Sugar 7.1 g

PARMESAN STEAMED VEGETABLES

Parmesan Steamed Vegetables image

Make and share this Parmesan Steamed Vegetables recipe from Food.com.

Provided by Shahana

Categories Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cauliflower florets
1 cup carrot, bias-sliced
1 green bell pepper, cut into rings
2 tablespoons margarine
1/8 teaspoon ground nutmeg
2 tablespoons parmesan cheese, grated
1 tablespoon cilantro, snipped

Steps:

Steam cauliflower and carrots 10 minutes.
Halve any large pepper rings; add to steamer and continue to cook for 3 - 5 minutes more or until all vegetables are tender.
Meanwhile melt margarine; stir in nutmeg.
Transfer vegetables to serving bowl; drizzle with sauce mixture.
Sprinkle with Parmesan cheese and cilantro.

Nutrition Facts : Calories 61.1, Fat 4.4, SaturatedFat 1, Cholesterol 1.5, Sodium 93.1, Carbohydrate 4.6, Fiber 1.7, Sugar 2.1, Protein 1.7

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Remove and shock vegetables in a bowl of ice water. Once chilled, drain and dry completely. Place the steamed broccoli (once chilled,) flax mixture, onion, garlic, oats, paprika, thyme, salt (optional), black pepper, and vegan Parmesan cheese into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
From vitamix.com

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PARMESAN STEAMED VEGETABLES RECIPES

PARMESAN STEAMED VEGETABLES RECIPES. Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste. Nutrition Facts : Calories 191.8, Fat 13.7, SaturatedFat 3.3, Cholesterol 7.7, Sodium 238.1, Carbohydrate 11.7, Fiber 4.4, Sugar 2.9, Protein 8.9 From …
From tfrecipes.com

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120 PARMESAN BROCCOLI IDEAS | PARMESAN BROCCOLI, BROCCOLI ...

May 14, 2019 - Explore Food And Good's board "Parmesan Broccoli", followed by 216 people on Pinterest. See more ideas about parmesan broccoli, broccoli, healthy recipes.
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10 BEST STEAMED VEGETABLES PASTA RECIPES | YUMMLY

The Best Steamed Vegetables Pasta Recipes on Yummly | Steamed Clams With Beans & Greens, Shrimp With Vegetables And Couscous, Crunchy Panko Mac & Cheese
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