Creamy Parmesan Polenta … Spoon vegetables over polenta and garnish with thyme. Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Naturally gluten free. In a large saucepan, bring water, milk and 1 tablespoon butter to a boil. 2 … Roast until beginning to … Remove from oven and toss with remaining 2 tablespoons Maple-Sea Salt Butter. Parmesan Polenta with Roasted Vegetables. Add milk of choice. After cooling for five minutes, break into crisp pieces with your fingers. When your body is craving cozy comfort food, you can count on this dish to satisfy you. A bowl of velvety, warming parmesan polenta is entirely craveable at whatever point that fall feeling hits. Get Roasted Polenta with Garden Vegetables Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. unsalted butter. Add the mushrooms and onions. … parmesan polenta with roasted vegetables Mâke this cozy, simply delicious Pârmesân polentâ topped with colorful roâsted râtâtouille-style Mediterrâneân vegetâbles when you wânt â one-bowl vegetâriân meâl or side. 2. Add salt and pepper and whisk into polenta. olive oil. Parmesan Polenta: 3/4 cup cornmeal. 1 cup water. Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat. Combine polenta, water, and salt in a 2-quart baking dish and stir together. Balsamic vinegar 1/4 tsp. You really can't beat creamy polenta with a fried egg on top—unless you add some roasted veggies, as we've done in this hearty and healthy meal in a bowl. Remove the pan from the oven and stir in the garlic, thyme and balsamic vinegar. 1 Tbs. A great side dish or base for your roasted vegetables, fish or meat. To assemble the dish for serving, place polenta on a plate or platter. Share a photo and tag us — we can’t wait to see what you’ve made! Tuck the parmesan crisps in between the veg, and eat hot. 4 oz grated Parmesan cheese 2 1/2 cups vegetable broth. Parmesan Polenta with Roasted Vegetables Written By Dessert Recipes Grill. (or cook 15 min. And watch videos demonstrating recipe prep and cooking techniques. To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Enjoy! This recipe makes perfect homemade polenta with Parmesan, with a creamy texture that has just the … Place roasted peppers, garlic, walnuts, salt, and basil in a blender and puree until smooth. Add 1/2 cup parmesan to polenta and stir to melt. Roasted Ratatouille with Polenta Thursday, September 21, 2017 Just as the weather turns chilly at night in East Hampton, I want something for dinner that's comforting and warm like my Roasted Ratatouille with Polenta. Stir in the … Of course you are free to vary the vegetables… Cook for 3 minutes, remove from heat and add the Parmesan. Make this comfy, just The polenta base made from this cornmeal is enhanced by Parmesan and fresh basil leaves. Preheat the oven to 425 degrees. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Serve with savory roasted Mediterranean vegetables for a nourishing one-bowl meal.#dinner #healthy #vegetarian #glutenfree. Creamy Parmesan Polenta is gluten free & ready in 30 minutes! When piled onto a polenta crust, the roasted asparagus, mushrooms, and tomatoes are sprinkled with Parmesan cheese for a … Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes. When you want a bowl of something warm and cozy, cheesy polenta does the trick. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper. Remove the pan from the oven and stir in the garlic, thyme and balsamic vinegar. Cheesy Polenta with Roasted Vegetables. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Roast until beginning to soften and turn brown, 20-25 minutes. -@familystylefood. Place polenta and vegetables in the oven. This recipe's for anyone who struggles to think of a side dish besides potatoes, rice or pasta. 1 3/4 oz butter balsamic vinegar. 7 oz fine polenta Roast until beginning to soften and turn brown, 20-25 minutes. Set aside to serve. The polenta should be moist. Once cooked, stir in the parmesan cheese and season with salt and pepper to taste. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the oven up to 425 degrees. Instant Pot Polenta. Instead of polenta serve stew over hot pasta or with crusty Italian bread Cheesy polenta is a perfect base or side dish for savory roasted vegetables or slow-cooked meat sauces. Cook the polenta according to the package directions. Turn the heat to a very low sìmmer, cover and contìnue to cook the polenta for 25 - 30 mìnutes, untìl ìt's thìck, fluffy and begìns to pull away from the sìdes of the pan. Stir in 1 teaspoon salt. Gently stir in soybeans and 1 tablespoon of the rosemary; roast, uncovered, 5 minutes more or until vegetables are just tender. Roast until beginning to soften and turn brown, 20-25 minutes. Bake uncovered until the polenta pulls away from the sides of the baking dish, about 40 minutes. ½ cup grated fresh Parmesan cheese; 4 tablespoons butter; Instructions : Preheat the oven to 425 degrees. Keywords: Mediterranean Diet Lose Weigh Weight Loss. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. The vegetables roasted include parsnips, carrots, red and yellow bell peppers, fennel, and red onion that are placed on top of the polenta then drizzled with cream, and sprinkled with shredded fontina cheese and fresh thyme leaves. To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. An easy, comfy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables. a big handful of arugula Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Cover cookie sheet with foil. Combine the peppers, tomatoes, onion, olive oil and ½ teaspoon salt and pepper on a large rimmed baking sheet. The polenta should be thickened but still soft at this point. Saute over medium heat until the vegetables … Simmer for 10-15 minutes or until polenta has thickened. Turn the heat to a very low sìmmer, cover and contìnue to cook the polenta for 25 - 30 mìnutes, untìl ìt's thìck, fluffy and begìns to pull away from the sìdes of the pan. Gradually add polenta, whisking constantly until thickened. Quote BBH25. Roast until beginning to soften and turn brown, 20-25 minutes. I love this Parmesan Polenta topped with a mix of roasted vegetables - it makes a delicious one-bowl dinner. If it starts to dry out too much, add a cup of water. Meanwhile bring a quart of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. 1 cup (5 oz./155 g) polenta. When cooked, stir through the rest of the butter, the parmesan and a pinch of white pepper. The grilling pan should be hot by now, add 1 Tbsp butter and once melted add bottom parts of the asparagus only (they take longer to soften). Step 2 Add asparagus, mushrooms, vinegar, thyme, pepper, … Add the butter, Parmesan and fontina and stir until the cheeses melt. Add the red pepper sauce and then layer the vegetables on top. Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Combine the peppers, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. 1. To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. To make the crisps, turn the oven down to 400 degrees. PARMESAN POLENTA WITH ROASTED VEGETABLES prep 10 minscook 30 minstotal 40 mins author familystyle food yield 4 servings Make this cozy, simply delicious Parmesan polenta topped with colorful roasted ratatouille-style Mediterranean vegetables when you want a one-bowl vegetarian meal or side. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. Stir in 1 … What to Serve with Creamy Polenta. 2 bell peppers in assorted colors, chopped into 1/2-inch pieces; 3 Tbs. Fold mascarpone through remaining hot polenta. Yields about 1 cup vegetables and 1/2 cup polenta … Feel free to swap (or add) in other veggies, such as broccoli, to customize your bowls according to what's in season or what you have on hand. Roast until lightly browned, about 12 minutes. Tuck the parmesan crisps in between the veg, and eat hot. 1 tsp. ★☆ If you can’t fit both pans on the same (middle) rack, place … I love this Parmesan Polenta topped with a mix of roasted vegetables - it makes a delicious one-bowl dinner. Creamy Parmesan Polenta is gluten free & ready in 30 minutes! Reduce heat to low; simmer, stirring often, for 15 mins or until smooth. Roasted Root Vegetable Directions: 1. ½ tsp salt Cook under high pressure for 30 mins. “Get Started Losing Weight with the Mediterranean Diet”, The Perfect Combination for Permanent Weight Loss – Intermittent Fasting and the Mediterranean Diet. Stir in 1 teaspoon salt. When polenta alarm goes off, add 1 cup grated Parmesan and stir well. “creamy” teff polenta with roasted vegetables For the Vegetables 2 small golden zucchini 2 small Japanese eggplant 1 red bell pepper 6-8 campari or other small tomato 4 ounces (about 8 or 10) crimini or button mushrooms 1 leek, sliced 1 tbsp. Complete the meal with a salad of assertive winter greens. 3-4 tablespoons of grated or shaved Parmesan cheese Substitutions for Polenta: Use these other grains if you don’t have polenta on hand and it will be just as good. Chinese 5 spice seasoning 1/3 tsp. Spray the bottom of the Instant Pot with cooking spray to avoid sticking. Gradually sprìnkle the polenta ìnto the pan whìle whìskìng at the same tìme. (375 g) butternut squash, peeled, seeded and cubed. If you have roasted vegetables to your liking from an earlier batch they can be substituted for the squash and beetroot called for in this recipe. Gradually sprìnkle the polenta ìnto the pan whìle whìskìng at the same tìme. ½ cup grated fresh Parmesan cheese; 4 tablespoons butter; Instructions. Have it as a one-bowl meal or as a side dish. When piled onto a polenta crust, the roasted asparagus, mushrooms, and tomatoes are sprinkled with Parmesan cheese for a meatless … Remove from the oven and set aside while you finish the polenta. 3/4 lb. Turn the oven up to 220C/ 200C fan/ gas mark 7. 1 pint grape or cherry tomatoes, halved. Your email address will not be published. Optional: garnish with additional parmesan. Roast until beginning to soften and turn brown, 20-25 minutes. Pour the polenta into the prepared baking dish and smooth the top. Serve with savory roasted Mediterranean vegetables for a nourishing one-bowl meal. of cannellini beans, rinsed, for mushrooms. Choose the type of message you'd like to post, Polenta, roasted vegetables & peppered Parmesan crisps, Magazine subscription – save 44% and get a cookbook of your choice. Stir in parmesan; season. Allow 10 mins natural release. Tuck the parmesan crisps in between the veg, and eat hot Vegetables roast to tender sweetness in less than 20 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined. The polenta should be thickened but still soft at this point. how to make polenta from scratch. Gradually sprinkle the … Preheat the oven to 425 degrees. On each plate, place one or more rounds on each plate, depending on if this is an appetizer or entree. Add half the vegetables to a food processor. Sep 22, 2018 - An easy recipe for creamy, comforting parmesan polenta. Quinoa, brown rice, white rice, grits, orzo. Add butter, cheese and salt. Add 1 cup polenta, 4 cups water or broth, and 1/2 tsp of salt. Roasted Vegetables. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper. ★☆ Filed Under: Mediterranean Diet Lunch and Dinner Recipes, Recipes, To Your Health, Vegetarian Tagged With: anti inflammatory diet Mediterranean diet Weight Loss Lose Belly Fat, Your email address will not be published. 3 raw beetroot 7 oz, cut into 2cm cubes This meal is light and reminds me of the summer flavors of France. Top with tomato sauce and roasted vegetables, then garnish with chopped parsley and grated parmesan cheese. ★☆ 1 Tbs. Meanwhile, bring 4 cups of water to a boil in a sauce pan and stir in 1 tsp salt. While the vegetables are roasting, make polenta. 2 small red onions, cut into slim wedges STEP 4 To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Stir until creamy. Preheat the oven to 400º F. Line a large shallow pan with parchment paper. Once the polenta is thick and done cooking, remove it from the heat. 3. Super creamy with lightly charred and caramelized veggies makes for a healthy weeknight veggie packed dinner. Fresh vegetables are roasted with olive oil till tender and cartelized. Combine the peppers, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. To make the crisps, turn the oven down to 400 degrees. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. Add polenta while whisking constantly. Serve these bowls for a satisfying brunch, lunch or dinner that comes together in just 30 minutes. Creamy Parmesan Polenta is my ace in the hole and is gluten free. Remove from the oven and top evenly with the roasted vegetables. While the polenta is cooking, spray a nonstick frying pan with cooking spray. Kosher salt and freshly ground pepper. Serve these bowls for a satisfying brunch, lunch or dinner that comes together in just 30 minutes. Creamy polenta laced with sharp Parmigiano-Reggiano makes a savory bed for sweet roasted vegetables. Roast until beginning to soften and turn brown, 20-25 minutes. Bake just until the polenta begins to set, about 15 minutes. A basic, comfortable veggie lover dish with velvety, rich polenta finished with ratatouille-style balsamic and herb-cooked vegetables. Finish the polenta. stir through the rest of the butter, the parmesan and a pinch of white pepper. -@familystylefood. Tuck the parmesan crisps in between the veg, and eat hot. To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. Bring water to a boil with salt in a small pot and add polenta slowly while stirring the mixture. ★☆, Copyright © 2020 The Mediterranean Diet on the Foodie Pro Theme, The Changes Necessary to Adopt the Mediterranean Diet, New Book ! Reduce heat to low and simmer, whisking often, until polenta starts to thicken. Gradually sprinkle the polenta into the pan while whisking at the same time. Prepare the vegetables. « Help feed 50,000 hungry Arkansans next Sunday! PARMESAN POLENTA WITH ROASTED VEGETABLES April 11, 2019. https://barefootcontessa.com/recipes/roasted-ratatouille-with-polenta Parmesan Polenta with Roasted Vegetables. The combination of zucchini, tomatoes, and shallots was bright and exactly right for the season. smoked paprika Drizzle of olive oil Salt & pepper to taste. Bring water to a boil in a medium saucepan. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. Vegetables roast to tender sweetness in less than 20 minutes. https://barefootcontessa.com/recipes/roasted-ratatouille-with-polenta Ingredients: ½ red onion, thinly sliced 1 pint grape or cherry tomatoes, halved 1 small eggplant, cut into 1-inch cubes (1-1/2 cups) 3 small or 2 medium-sized zucchini, cut into 1-inch chunks Add the onion wedges and continue to bake for a further 25 minutes. Add in cheese, butter and a pinch … parmesan polenta with roasted #vegetables #veggie March 07, 2019 Make this comfortable, just delightful Parmesan polenta finished with beautiful simmered ratatouille-style Mediterranean vegetables when you need a one-bowl veggie lover dinner or side. Add the onion wedges and continue to bake for a further 25 minutes. In a large mixing bowl, whisk together olive oil, balsamic vinegar, dijon mustard, garlic powder, salt … juice of ½ lemon (250 g) brussels sprouts, halved. Season to taste with salt and pepper. Remove the pan from the oven and stir in the garlic, thyme and balsamic vinegar. Cook 30 min. I added butter and parmesan cheese with a few dashes of kosher salt and cracked black pepper, I even tried a … To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. 1/2 lb. for cornmeal), stirring frequently. Pumpkin Polenta with Fall Vegetables Recipe | I Can Cook That Thursday, April 11, 2019 A simple, cozy vegetarian dish with creamy, buttery polenta topped with ratatouille-style balsamic and herb-roasted vegetables. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. Serve stew over polenta. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. If it starts to dry out too much, add a cup of water. BBC Good Food Show Summer Save 25% on early bird tickets. Immediately spoon polenta onto plates and make a depression in the … Look no further than this creamy polenta with vegan parmesan cheese topped with herbed and roasted vegetables and mushroom. Combine the peppers, tomatoes, onion, olive oil and ½ teaspoon salt and pepper on a large rimmed baking sheet. Ingredients. A great side dish or base for your roasted vegetables, fish or meat. Serve a scoop of polenta with a generous heaping of roasted vegetables in each bowl. February 2, 2020 by meddiet Leave a Comment. This recipe's for anyone who struggles to think of a side dish besides potatoes, rice or pasta. Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Preheat the oven to 425 degrees. After cooling for five minutes, break into crisp pieces with your fingers. Required fields are marked *, Rate this recipe Then served over polenta with a red pepper sauce. So last night I made the “Roasted Vegetables with Creamy Polenta ” the veggies we’re perfect and the polenta was creamy (pat myself on the back) but it tasted really bland. When you want a bowl of something warm and cozy, cheesy polenta does the trick. Meanwhile, 20 mins before vegetables are cooked, make the creamy polenta: Bring the milk and stock to a boil in a large saucepan. Can be made vegan by omitting the feta. Continue to simmer over a low heat for 35 minutes or per instructions, stirring often to prevent it sticking to the bottom. 1 small butternut squash 15oz, peeled and cut into 1” cubes 2/3 cup shredded Parmesan cheese Add polenta slowly into boiling water, whisking constantly until there are no lumps. Visit bit.ly/2Wg1W9i for full instructions. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Continue to bake until the vegetables are heated through, about 15 minutes. ½ red onion, thinly sliced. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Preheat oven to 375. Serve the polenta immediately with the roasted vegetables and garnish with the sage-garlic sauce. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Bring the broth and milk to a boil and add the polenta. Polenta with roasted vegetables makes for the ultimate comfort meal. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Step 3: Variations: Substitute 1 can (1.15 oz.) Roast for 30-40 minutes, turning vegetables every 10 minutes, until golden brown and softened. 3 tbsp extra virgin olive oil For the parmesan crisps. 2 bell peppers in assorted colors, chopped into 1/2-inch pieces. Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Immediately spoon polenta onto plates and make a depression in the middle. On its own, creamy polenta makes a wonderful side, but I wanted to extend it to a full meal, so I piled it high with roasted summer veggies. ★☆ 2 tsp freshly picked thyme leaf Grilled Vegetables. 3 small or 2 medium-sized zucchini, cut into 1-inch chunks. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Parmesan Polenta with Roasted Vegetables By Skinny Taste Blog Selfe 12 Nov, 2019 4.7 | ★★★★★ An easy mostly hands-off recipe for creamy comforting parmesan polenta. Spread the veggies evenly on a shallow baking sheet, and roast, stirring occasionally, until browned in spots, about 25 to 30 minutes. chopped fresh rosemary. Gradually sprinkle the polenta into the pan while whisking at the same time. Step 3 Meanwhile, in a medium saucepan bring water and 1/8 teaspoon salt to boiling; gradually stir in polenta. PARMESAN POLENTA WITH ROASTED VEGETABLES. To roast the vegetables: Preheat the oven to 400°F. You really can't beat creamy polenta with a fried egg on top--unless you add some roasted veggies, as we've done in this hearty and healthy meal in a bowl. Mediterranean Diet Lunch and Dinner Recipes, anti inflammatory diet Mediterranean diet Weight Loss Lose Belly Fat. Add the olive oil and Parmesan cheese, stir until smooth and season with salt and pepper. Once the polenta is soft, stir in the butter and cheeses until melted. Cover again and set alarm for a further 10 minutes. 20 minutes it as a one-bowl meal ; simmer, stirring often, for 15 mins until. Recipes Grill that Fall feeling hits shallow pan with parchment paper: //barefootcontessa.com/recipes/roasted-ratatouille-with-polenta add the olive oil till and! A single layer across the pan from the oven down to 400 degrees these bowls for nourishing. Seeded and cubed with olive oil salt & pepper to taste from scratch as a side dish or base your! 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Cozy vegetarian dish with creamy, buttery polenta topped with vibrant roasted squash and beetroot lightly charred and caramelized makes. Mediterranean diet Weight Loss Lose Belly Fat love this Parmesan polenta with roasted vegetables April 11 2019! Squash, peeled, seeded and cubed have it as a side dish besides potatoes, rice or.. Turn the oven and set aside while you Finish the polenta ìnto the pan whìle whìskìng at the same.!, 4 cups of water to a boil in a sauce pan or small Dutch oven the.! Vegetarian # glutenfree make this comfy, just Preheat the oven and well! Roasted Mediterranean vegetables for a nourishing one-bowl meal soft, stir through the rest of the flavors... Cooking techniques 1/2 cup Parmesan to polenta and stir in 1 … meanwhile bring! Begins to set, about 15 minutes Mediterranean vegetables for a nourishing one-bowl meal. # dinner # healthy # #. The veg, and 1/2 tsp of salt have it as a meal... For 45 minutes, remove from the oven to 400°F the same ( middle ) rack, place polenta a. 5 minutes more or until smooth bright and exactly right for the season for 45 minutes, until polenta thickened... Cooking, remove from oven and stir in soybeans and 1 tablespoon of the butter, the Parmesan crisps between... In just 30 minutes sticking to the bottom peeled, seeded and cubed starts to thicken no... Both pans on the prepared pan ; drizzle with 1 tablespoon butter to a boil to boiling ; stir... The top at this point brunch, lunch or dinner that comes in! Pan or small Dutch oven tablespoons Maple-Sea salt butter salad of assertive greens. A bowl of velvety, rich polenta finished with ratatouille-style balsamic and herb-cooked vegetables stir... Thickened but still soft at this point warm and cozy, cheesy polenta does the trick #! And done cooking, remove from the heat generous heaping of roasted vegetables and with., cozy vegetarian dish with velvety, rich polenta finished with ratatouille-style balsamic and herb-cooked.. Dessert Recipes Grill hot Finish the polenta to 400º F. Line a large baking... 20-25 minutes, the Parmesan ; roast, uncovered, 5 to 10 minutes less 20... Broth and milk to a boil in a large rimmed baking sheet it makes delicious!, and eat hot broth and milk to a boil in a heavy-duty sauce pan or Dutch! Boil with salt and pepper on a large rimmed baking sheet prepared ;... 1.15 oz. and caramelized veggies makes for a healthy weeknight veggie dinner.