PCC Parmesan Mixed Vegetables

PCC Parmesan Mixed Vegetables

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  • 1/4 cup caramelized onions (see note)
  • 1/2 cup olive oil
  • 2 heads broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 3 carrots, peeled and sliced at an angle into ovals
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Preheat oven to 400° F.

Puree caramelized onions in a food processor and slowly drizzle in oil. Toss vegetables with onion-oil mixture, Parmesan cheese, salt and pepper until well coated.

Roast for 6 to 10 minutes until vegetables are brown but still firm.

Special notes:

To caramelize onions, heat 1/4 cup high-heat oil over medium-high heat until hot. Add sliced onions and let cook for about 3 minutes without stirring. Continue to sauté over medium-high heat, stirring occasionally, until onions begin to brown. Reduce heat to medium-low and continue to slowly cook, stirring about once a minute, until onions are soft and brown. This process can take 15 to 45 minutes depending on desired darkness of onions.

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