• Samantha Dawn

Garlic and Parmesan Vegetables



Please note, you can make this with just about any vegetable. My favorites are Brussel sprouts, asparagus, and potatoes.

Cook time:

- Brussel sprouts (20-25 minutes or until crispy)

- Asparagus (7-12 minutes or until you are happy with the texture)

- Potatoes (25 minutes or until fork tender)

Makes: 2-4 portions for each vegetable

 

Ingredients:

- 3 cups of Brussel sprouts (cut in half)

- 2 pinches of garlic or 2 cloves minced

- 2 tablespoons of olive oil or butter

- Sprinkling of parmesan

- 2.5 cups of cut asparagus (I cut my stocks into four pieces each, it's better for eating)

- 2 pinches of garlic or 2 cloves minced

- 2 tablespoons of olive oil or butter

- Sprinkling of parmesan

- 2-3 medium potatoes

- 2 pinches of garlic or 2 cloves minced

- 2 tablespoons of olive oil or butter

- Sprinkling of parmesan

- Sprinkling of parsley

Preparation:

- Heat oven to 350 degrees

- In a large bowl, toss vegetable of choosing in olive oil and garlic.

- On a baking sheet lined with a silicone mat, place coated vegetable then sprinkle parmesan. Bake according to times above. Please note that asparagus doesn't need that much time and you should be checking it so it doesn't lose all of it's crunch.

- Plate and enjoy!

 

Thanks for reading,

Samantha


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