Parmesan Roasted Fall Veggies

This recipe is dedicated to all the home cooks out there who are intimidated by fall/root vegetables. When I tell people I do a year-round CSA, they always ask what I get in the fall/winter time and often comment that they don't know what to do with the cooler weather veggies. As you know, my favorite method of cooking most veggies is to throw them on a baking sheet and roast away...Once again, I use this basic method to enhance the flavors of these fall veggies. The cauliflower gains a nutty edge, the radishes and kohlrabi sweeten up, and don't even get me started on the fennel --Soooo delicious!  Throw the Parmesan on there and it is just a party in your mouth.
 
These veggies make a great side dish or topping for salads. So, if you are stumped by kohlrabi, radishes, cauliflower, and fennel - give this recipe a try and make sure to use a good quality Parmesan, no Kraft in a shaker, please!!!!! 
 


 
 
 
 
 
 
Parmesan Roasted Fall Veggies
 
1 small head of cauliflower, chopped into large bite-size pieces
1 bunch radishes (about 5-6), cut in half
1 medium kohlrabi, chopped into 1 inch cubes
1 small head fennel, sliced thin
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
 
1. Preheat oven to 425 degrees.
2. Place veggies on large baking sheet.
3. Top with salt, pepper, Parmesan, and olive oil then mix thoroughly.
4. Roast for 25-30 minutes until veggies are browned, fragrant, and fork tender.
 
Enjoy!
 
 
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