- If red potatoes are large, you may want to cut them even smaller than quartered. Use your discretion. You want them to be a comfortable bite size.
- If baby carrots are big/thick, cut them in half, lengthwise.
- Use fresh sweet corn kernels OR frozen (no canned corn).
- Quantity of vegetables and mix is at your discretion.
- Other add-in ideas: sweet potatoes, parsnips, seasonal squash, brussels sprouts, stone fruits, nuts…
- If adding stone fruits to the mix, add AFTER you’ve sprinkled fine grated Parmesan to the vegetables.
- If you set to broil towards the end, keep an eye on your vegetables. It shouldn’t take more than a couple of minutes, depending on your oven’s responsiveness and your discretion/taste.
- Parmesan has a salty element already so I don’t add additional salt to roasted vegetables. Add salt at your discretion.
- Leftovers: To retain a desirable, reheated texture – sprinkle more Parmesan on leftover roasted vegetables and reheat in the oven – not the microwave.
Note: Quantity and mix at your discretion. This is a guideline for your roasted vegetables.
1-2 tablespoons extra-virgin Olive Oil
Small red potatoes, scrubbed, roughly peeled and quartered
Baby Carrots, halved if thick
Sweet Corn, fresh OR frozen (not canned)
1/2 Red Onion, peeled, quartered and separated
Cherry or Grape-sized Tomatoes
Fresh Rosemary
Fresh Ground Pepper
Parmesan, fine grated
Red Seedless Grapes, removed from vine
Position oven rack to middle position. Preheat oven to 400 degrees. Line the bottom of a large baking sheet with aluminum foil. Drizzle some olive oil on prepared baking sheet and coat.
Evenly disperse prepared potatoes, carrots, corn and onions on baking sheet. Add pepper to taste and bake at 400 degrees for 20 minutes, rotating pan half-through (optional).
Remove pan from oven and gently turn over vegetables. Decrease temperature to 375 degrees. Add and evenly disperse tomatoes. Sprinkle/dust with Parmesan and fresh rosemary. Add and evenly disperse grapes. Return to oven for another 20 minutes. Check that potatoes are fork-tender.
If the vegetables are not crusted enough to your liking, set the oven to broil for 30 seconds – 1 1/2 MINUTES. Keep an eye on the veggies if you set to broil!