The Pioneer Woman Tasty Kitchen
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Roasted Cauliflower and Broccoli with Red Peppers

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A quick and easy way to get veggies on the table. The kids argue over who likes which one better. They become sweeter when roasted and the Parmesan cheese adds a nutty flavor that is unexpected.

Ingredients

  • 1 head Broccoli
  • 1 head Cauliflower
  • 1 whole Red Bell Pepper
  • ⅓ cups Freshly Grated Parmesan Cheese Or More If You Like
  • ½ cups Olive Oil (I Really Just Drizzle)
  • ½ teaspoons Kosher Salt, Or To Taste
  • ½ teaspoons Pepper Or To Taste

Preparation

Cut cauliflower and broccoli into flowerets. Slice the bell pepper into strips. I like to use a baking sheet. I drizzle with olive oil and sprinkle with kosher salt and pepper. Then I take 1/3 cup freshly grated Parmesan cheese and sprinkle that over the top. I don’t measure, so add more if you like. It won’t melt into a cheese consistency, but a crispy, salty, crunch that you didn’t expect.

Bake at 375 degrees for 40 minutes or until you can easily put a fork into the vegetables. I like them a little on the brown side. The more brown, the sweeter they become.

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Profile photo of olenapena

olenapena on 6.15.2010

This is sooo good. My hubby even finished his vegetables before his steak with PW’s burgundy mushroom sauce – THAT’s how good it is!!

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