This roasted veggie dish is simplicity itself—just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.
What You Need
Original recipe yields 24 servings
3 lb. red fingerling potato es
1 lb. baby carrots
2 lb. broccoli crowns
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup olive oil
season to taste
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Let's Make It
Thoroughly wash the vegetables.
Cut potatoes in half or quarters to get bite-sized pieces.
Cut or break broccoli crowns into individual florets.
Place chopped potatoes, broccoli and carrots onto a baking sheet.
Drizzle the veggies with olive oil and then toss to coat.
Arrange veggies in a single layer on the baking sheet.
Season to taste.
Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
Sprinkle veggies with cheese and bake 5 minutes more.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.