Parmigiano Reggiano-Crusted Roast Vegetables recipe
Elevate your roast vegetables with a golden, crispy Parmigiano Reggiano crust. Perfectly seasoned and oven-roasted to perfection, adds rich flavours.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Spatula
Ingredients
- ½ cup Italian Parmigiano Reggiano cheese, finely grated
- 2 t celery salt
- 200 g medium carrots(or any vegetable of choice), sliced into ½-mm-thick slices
- ½ cup olive oil
- 2 t fine salt
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