Roasted Cauliflower and Carrots with Parmesan and Panko Topping Recipe
Introduction
This roasted cauliflower and carrots dish is a delicious way to enjoy hearty vegetables with a crispy, cheesy topping. The combination of Parmesan and seasoned Panko breadcrumbs adds a delightful crunch that makes this side dish irresistible.
Ingredients
- 1 head cauliflower, chopped
- 5 large carrots, sliced
- 3 tbsp olive oil, separated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded Parmesan cheese
- 1/2 cup seasoned Panko breadcrumbs
- Olive oil spray
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit (200°C).
- Step 2: In a large baking dish, combine the chopped cauliflower, sliced carrots, 2 tablespoons of olive oil, garlic powder, onion powder, salt, and black pepper. Toss everything thoroughly to coat the vegetables evenly.
- Step 3: Bake the vegetables for 40 minutes, stirring once halfway through to ensure even roasting.
- Step 4: Remove the dish from the oven and add the remaining 1 tablespoon of olive oil. Season with additional salt and black pepper as desired, then toss to combine.
- Step 5: Sprinkle the Parmesan cheese and seasoned Panko breadcrumbs evenly over the vegetables. Lightly spray the top with olive oil.
- Step 6: Return the dish to the oven and bake for another 10 minutes. Then switch the oven to broil on high and broil for 2–3 minutes, or until the topping is golden brown and crispy.
- Step 7: Remove from the oven, serve warm, and enjoy your flavorful roasted cauliflower and carrots!
Tips & Variations
- For extra flavor, add fresh herbs like thyme or rosemary before roasting.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Try adding a squeeze of lemon juice before serving to brighten the flavors.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees Fahrenheit until heated through to keep the topping crispy. Avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower and carrots for this recipe?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well to avoid excess moisture, which can prevent crispiness.
Is it possible to make this dish vegan?
Absolutely. Replace the Parmesan with a vegan cheese alternative or nutritional yeast, and use vegan breadcrumbs to keep it plant-based.
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Roasted Cauliflower and Carrots with Parmesan and Panko Topping Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy roasted vegetable dish featuring cauliflower and carrots tossed in aromatic spices and olive oil, then topped with a crispy, golden Parmesan and Panko breadcrumb crust. Perfect as a side for any meal, this recipe offers a satisfying combination of tender vegetables and crunchy topping.
Ingredients
Vegetables
- 1 head cauliflower, chopped
- 5 large carrots, sliced
Seasoning & Oil
- 3 tbsp olive oil, separated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping
- 1/2 cup shredded parmesan cheese
- 1/2 cup seasoned Panko breadcrumbs
- Olive oil spray
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to get it ready for roasting the vegetables.
- Prepare the vegetables: In a large baking dish, combine the chopped cauliflower, sliced carrots, 2 tablespoons of olive oil, garlic powder, onion powder, salt, and black pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with the seasonings and oil.
- Roast the vegetables: Place the baking dish in the oven and roast the vegetables for 40 minutes, stirring halfway through the cooking time to promote even roasting.
- Add topping and oil: Remove the dish from the oven and drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season again with a little salt and black pepper to taste. Mix gently to combine. Then evenly sprinkle the shredded parmesan cheese and seasoned Panko breadcrumbs on top. Finish by spraying a light layer of olive oil over the breadcrumb topping.
- Finish baking and broil: Return the dish to the oven and bake for another 10 minutes to allow the topping to set and crisp up. After baking, turn on the broiler to high and broil the dish for 2 to 3 minutes until the topping turns a beautiful golden brown and becomes extra crispy.
- Serve and enjoy: Remove from the oven and serve immediately as a flavorful, crunchy, and tender vegetable side dish that complements a wide variety of main courses.
Notes
- For best results, stir the vegetables halfway through the initial roasting to ensure even cooking and browning.
- Keep a close eye during broiling to prevent the topping from burning; it only takes 2-3 minutes.
- Seasoned Panko breadcrumbs add extra flavor, but plain Panko can be used with some added Italian seasoning or herbs if preferred.
- This dish pairs wonderfully with roasted meats, grilled chicken, or can be enjoyed on its own for a vegetarian meal.
- To make this dish gluten-free, substitute the Panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted cauliflower, roasted carrots, Parmesan topping, crunchy breadcrumb topping, easy roasted vegetables, healthy side dish, vegetarian vegetables
