Roasted Cauliflower and Broccoli with Red Peppers

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.