You know those times when you peer into your refrigerator and wonder what you should do with the lingering items lying in your vegetable bins? What about the smoked apple bacon that is beckoning toward you, but you aren't ready to complete wreck your diet in search of a bite of the fatty breakfast meat. Sometimes, it's hard to figure out how to create a dish that incorporates these types of forgotten items. Today, I decided to experiment and see what I could concoct from a menagerie of things that just don't appear to match. And it's going to be delicious. Here is a basic recipe that you can try as well. Let me know what you think!
Parmesan Roasted Vegetables with a Twist
1 bunch of broccoli
1 cauliflower
1/2 pound bacon (your choice)
Garlic to taste
Kosher Salt
Italian Seasoning
Fresh Ground Pepper
Parmesan Cheese
Drizzle of a GOOD Olive Oil
Preheat oven to 375.
Cut up pieces of the broccoli and cauliflower into small pieces and arrange in a single layer on a roasting pan. Make sure you have enough room and don't bunch the vegetables up too much, as they won't brown correctly or evenly. Also, make sure the pieces are of a similar size, as cooking times will affect them differently. You want to maintain consistency.
Dice garlic cloves to taste and mix into the vegetables.
Cut bacon into small pieces. I use scissors, and then layer the pieces over the vegetables. Not all pieces will be covered, but that's ok.
Add fresh ground pepper and Kosher salt to taste. Then shake some basil/oregano/Italian Seasoning to taste. I use a liberal amount.
On top, sprinkle a generous amount of shredded Parmesan cheese. I probably used 1/2 cup.
Drizzle a small amount of olive oil around the roasting pan, but don't soak the vegetables. You just want to add a little flavor in addition to the bacon to help sear the vegetables.
Cook for 45-60 minutes or until cauliflower is golden brown. The cauliflower will be 'caramelized' at this point with a light sweet flavor.
Enjoy!
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