Parmesan Panko Roasted Veggies
User Reviews
4.7
Parmesan Panko Roasted Veggies
Description
In this recipe, asparagus and Brussels sprouts are cut to uniform sizes, lightly drizzled with olive oil, and seasoned with garlic parsley salt. A mixture of Parmesan cheese and panko crumbs is spread evenly over the veggies. Roasting at 400°F crisps the topping while cooking the vegetables to tender, caramelized perfection.
The combination provides a toasted, savory crust that contrasts nicely with the fresh vegetables. These roasted veggies can serve as a complement to many meals, adding texture and a hint of cheesiness.
Ingredients
- 2 lbs asparagus
- 2 lbs Brussels sprouts
- 1/3 cup Parmesan Cheese
- 1 cup panko crumbs
- 3 tbsp olive oil
- 3 tbsp garlic parsley salt
Instructions
- Dice up all vegetables into similar sized pieces. Drizzle them with olive oil and season with salt.
- Combine the panko with parmesan cheese. Spread the veggies on a baking dish and cover them with the cheesy breadcrumbs.
- Bake at 400°F for about 15-20 minutes depending on the size of your baking dish. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 1846mg | 77% |
| Potassium | 460mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 68mg | 76% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.