Best Cheese Topped Roasted Vegetables Recipes

GARLIC PARMESAN ROASTED VEGETABLES

Garlic Parmesan Roasted Vegetables image

Provided by Melissa Sperka

Time 55m

Number Of Ingredients 12

Ingredients

1 medium head of cauliflower (core removed and florets separated)
4 cups broccoli florets
1 lb baby carrots
1 medium red onion (cut into thin wedges)
1/3 cup olive oil
1/3 cup grated Parmesan cheese plus 2 Tbsp (divided)
4 medium garlic cloves (minced)
1 1/2 tsp garlic salt
1 tsp dry Italian seasoning
black pepper or red pepper flakes to taste
2 Tbsp melted butter
1 Tbsp chopped fresh Italian parsley

Steps:

Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
Spread in a single layer on the baking sheets.
Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
Immediately drizzle with the melted butter.
Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal

NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE

Nigella Lawson Roasted Vegetables With Cheese image

The best roasted vegetable recipe ever - originally from British chef Nigella Lawson's TV show. Original recipe called for halloumi cheese, but as I have trouble finding it I use any salty cheese - goat feta is wonderful; your suggestions welcomed. Have served it at many dinner parties to rave reviews, but simple enough for a weeknight. Use a large (9x11) pan - it makes a deceptively large amount. Great reheated the next day or in pitas for lunch. Warning - once you try it, you'll get cravings. Goes great with any grilled or roasted meat or serve it as a vegetarian meal.

Provided by fluffystew

Categories One Dish Meal

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 large sweet potato
1 -2 large red potatoes
1 red onion
1 yellow bell pepper
1 red bell pepper
1/2 head garlic (several cloves)
4 tablespoons olive oil (I try to use slightly less, but if you don't use enough, the veggies can be too dry.)
black pepper
125 g feta cheese, crumbled (or other salty cheese such as jarlsberg, halloumi)

Steps:

Preheat oven to 400 degrees.
Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
Cut peppers into 1 inch chunks (discard seeds and stem).
Separate the cloves of garlic but no need to remove the skin.
Add the oil and mix everything together with your hands (it's fun).
Season with pepper, but no salt (it will make the dish watery).
Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
Top with cheese and broil 5 minutes or so until brown.
(If you want to omit the cheese, you can add a bit of coarse salt before serving.).
Serve it right out of the pan at the table. Couldn't be easier or more delicious!