Roasted Red Potatoes with Broccoli, Carrots and Parmesan
Prep
0-15 mins
Total
55 MIN
Servings
24 servings
This roasted veggie dish is simplicity itself—just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.
Ingredients
3
lb
red fingerling potatoes
1
lb
baby carrots
2
lb
broccoli crowns
1/4
cup
Shredded Parmesan Cheese
1/4
cup
olive oil
-
season to taste
Instructions
Step 1
Thoroughly wash the vegetables.
Step 2
Cut potatoes in half or quarters to get bite-sized pieces.
Step 3
Cut or break broccoli crowns into individual florets.
Step 4
Place chopped potatoes, broccoli and carrots onto a baking sheet.
Step 5
Drizzle the veggies with olive oil and then toss to coat.
Step 6
Arrange veggies in a single layer on the baking sheet.
Step 7
Season to taste.
Step 8
Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
Step 9
Sprinkle veggies with cheese and bake 5 minutes more.
