Roasted Broccoli Trio with Parmesan Recipe
Don’t you hate it when you have good veggies that have been overlooked, ignored and then start to go South? It feels so wasteful, and frankly isn’t part of good stewardly living. But I’ve gotta be real, and in the spirit of transparency, it happens here and there.
We had some broccoli and red cabbage to use quickly. And roasting is one of our favorite ways to eat vegetables. Before putting this recipe together, I had never thought about roasting broccoli…or cabbage for that matter. But I got the idea from a few different inspiring places. Divine. God was telling me it was time to try to roast broccoli.
My friend suggested roasting hotter and for a shorter amount of time. I am always up for being more efficient with my time. It works here.
Do you ever use the stems of the broccoli? I used to always throw those stems away. My dad was appalled a few months ago when he saw me throwing away the stems. So no longer do I throw those broccoli stems into the compost. Onto the baking sheet they go. They taste great, so use those stems!
There is flavor in the brown as Carla Hall always says, so don’t be afraid to get some nice golden action on those veggies. Just keep a close eye on the vegetables so they don’t get completely charred…unless you dig black…like my daughter.
Cheese-less vegetables work great, which is usually how we eat roasted vegetables. The Parmesan cheese makes a great addition, though and smells amazing. I’ve used mozzarella cheese too.
The Verdict: Roasted vegetables is an amazing way to bring out their flavors. We love baking a double batch and using the leftovers to make a quick pizza the next day. Updated 1/16.