Description
Cheesy Normandy Blend Roasted Vegetables is a comforting and versatile side dish featuring tender roasted cauliflower, carrots, green beans, and broccoli, all topped with a luscious blend of sharp cheddar, mozzarella, and Parmesan cheeses. This easy and nutritious recipe offers a perfect balance of flavors and textures, ideal for weeknight dinners or crowd-pleasing gatherings.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped into florets
- 3 large carrots, peeled and sliced
- 1 cup green beans, trimmed
- 1 head broccoli, chopped into florets
Cheese Blend
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Seasonings and Other Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced (or garlic and herb seasoning equivalent)
- 1 teaspoon mixed dried herbs or 1 tablespoon fresh herbs
- Salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon lemon zest
Instructions
- Prepare the Vegetables: Start by washing and chopping your Normandy blend vegetables into even pieces to ensure they roast evenly. Pat them dry to avoid steaming, which helps achieve that perfect caramelization.
- Season and Oil the Veggies: In a large mixing bowl, toss the vegetables with olive oil, garlic, herbs, salt, and pepper. Make sure every piece is lightly coated for maximum flavor and roasting success.
- Roast Until Tender: Spread the vegetables in a single layer on a baking sheet. Roast them in a preheated oven at 425°F (220°C) for about 20-25 minutes, flipping halfway through to ensure even cooking and browning.
- Add the Cheese Blend: Once the vegetables are tender and golden, sprinkle the cheese blend evenly over the top. Return the tray to the oven for another 5-7 minutes, or until the cheese has melted and turned slightly golden.
- Garnish and Serve: Finish with a sprinkle of fresh herbs or lemon zest for a bright, fresh note before serving warm and enjoying immediately!
Notes
- Choose fresh, firm vegetables rather than frozen to get the best texture after roasting.
- Don’t overcrowd the pan; give your veggies space to ensure they roast instead of steam.
- Use a sharp cheese blend with different melting points like mozzarella for creaminess and Parmesan for a savory crust.
- Let the dish rest a few minutes after roasting to allow flavors to meld perfectly.
- For extra flavor, finish with a splash of hot sauce or a dusting of smoked paprika.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days; flavors deepen when reheated.
- Freeze roasted vegetables before adding cheese for up to 2 months; thaw completely before adding cheese and finishing roasting.
- Reheat in an oven preheated to 350°F (175°C) for 10-15 minutes to maintain crisp texture and melty cheese; avoid microwave reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: roasted vegetables, cheesy vegetables, Normandy vegetables, side dish, vegetarian, gluten free, comfort food, easy recipe