Trio of Parmesan Roasted Vegetables
Serves: 6
  • 1 head cauliflower, cored and chopped into bite-size florets
  • 1 butternut squash, peeled and chopped into 1inch squares
  • 1 pound brussels sprouts, trimmed and cut in half
  • ¾ cup olive oil
  • 3 teaspoons salt
  • 6 tablespoons freshly grated parmesan cheese
  1. Pre-heat oven to 400. Line three baking sheets with parchment paper.
  2. Prepare veggies and place one on each baking sheet.
  3. Drizzle ¼ cup olive oil and 1 teaspoon salt over each different vegetable. Using your hands, mix to coat well.
  4. Place all three baking sheets in the oven and roast for 15 minutes. Open oven and shake each sheet to move vegetables. Shut oven and roast another 10 minutes.
  5. Open oven and sprinkle 2 tablespoons of parmesan cheese on each set of vegetables. Give each pan a shake and cook another 5-10 minutes.
  6. Arrange on a platter and serve warm.
Recipe by Three Hungry Boys at