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Broccoli, Cauliflower & Carrots with Parmesan Bread Crumbs
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- #33945
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 1/2 pound broccoli florets
2 pounds cauliflower flowerets
1 pound carrots, cut 1/4-inch thick
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 cups very coarse dry bread crumbs
1/2 cup Parmesan cheese, grated
1/2 teaspoon cayenne pepper
directions
In a large saucepan of boiling salted water cook vegetables until crisp-tender, 2 to 5 minutes. In a colander drain vegetables and refresh under cold water to stop cooking. Drain vegetables well. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
In a large heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam begins to subside and saute bread crumbs, stirring, until golden. Stir in Parmesan, cayenne and salt to taste and saute, stirring, until crisp. Bread crumbs may be prepared 3 days ahead and kept in an airtight container.
Preheat oven to 350 degrees F.
In skillet melt remaining tablespoon butter over moderate heat and in it toss vegetables with salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through.
added by
tranch
nutrition data
270 calories, 11 grams fat, 35 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
March 6, 2015
This was delicious! I loved that it used fresh ingredients since so many recipes on other sites seem to call for frozen broccoli. My whole family thought this was great. Thank you for the recipe! I've printed it off and have it in my permanent rotation now.
November 2, 2013
This is a fantastic recipe. The parm crumbs on top really dress up the veggies.
November 6, 2012
Great recipe... I just need clarification on "serving size". 1/2 cup, 1 cup?
May 21, 2006
Even my kids loved it. Good stuff!