Cold weather food for those long nights of winter, Classic Beef Stew & Dumplings is…
Certain members of the family won’t eat their veggies? Nothing a little olive oil, garlic and parmesan cheese won’t cure. Super simple, super easy, super cheesy, four ingredients.
Here we’ve added brussles sprouts, yes, brussles spouts, tiny cabbages. Yum. Roast any firm, savoury vegetable this way; carrots, parsnips, cauliflower, brussels sprouts. Switch up cheeses for a different favour accent; try asiago, or Romano instead.
Eat your veggies, they make you strong.
Roasted Cauliflower á la Cheese – Recipe
Prep time: 10 minutes
Cooking time: 40 – 45 minutes
2 cups cauliflower, cut into 1 inch florets
1 cup brussel sprouts, cut in half (length wise)
3 cloves of garlic, finely chopped or crushed
2 – 3 tablespoons olive oil
¼ cup grated parmesan cheese
salt & pepper to taste
- Preheat oven to 375*
- In large bowl add vegetables, dress with olive oil, garlic and cheese. Toss by hand to coat well. Season. Toss again, by hand.
- Spray a cookie sheet with non-stick stray, pour vegetables on to try and evenly distribute. If using various kinds of vegetables, distribute them on the sheet, many have varying sugar and moisture levels, this will ensue that all cook evenly well. Place in pre-heated 375*oven for 40 minutes or until vegetables appear golden brown.
- Remove and serve.