California Blend Vegetables with Parmesan Bread Crumbs
A mix of broccoli, carrots, and cauliflower topped with Parmesan bread crumbs. A hint of cayenne brings a touch of heat to this very delicious side dish!
Servings: 8 servings
Calories: 72kcal
Ingredients
- 2 cups carrots * cut into bite-size pieces
- 2 cups broccoli florets * cut into bite-size pieces
- 2 cups cauliflower * cut into bite-size pieces
- 2 tablespoons butter * melted
- 1/4 cup Parmesan cheese * grated
- 1/4 cup panko bread crumbs
- 1/8 teaspoon cayenne pepper * optional
Instructions
- Preheat oven to 350F.
- Add the chopped vegetables and melted butter to a medium size bowl.
- Stir to coat the vegetables in the butter.
- In a small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
- Add the Parmesan cheese mixture to the bowl of vegetables and mix well.
- Pour the vegetables into a medium-size baking dish, evenly spreading any extra bread crumbs from the bottom of the bowl all over the top of the veggies.
- Cover with foil and bake 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the vegetables are fork-tender and the bread crumbs are golden brown.
Video
Notes
Tips and Techniques for the Best California Blend Vegetables
- Use fresh vegetables for the best results.
- Butter is not necessarily needed for this recipe. I usually make it without, but the bread crumbs will be drier.
- The measurements for the vegetables are all adjustable to your own preferences.
- Use gluten free bread crumbs to make this dish gluten free.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 126mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5615IU | Vitamin C: 35.1mg | Calcium: 68mg | Iron: 0.5mg