This is the week I’ve been waiting for all summer long… fair week! I’m going to pig out on corn dogs and funnel cakes until you have to roll me home! We took the kids for the first time last night, and between the pound of sugar I consumed in lemon shake-ups and the giant, caramel and pecan-covered cinnamon roll I devoured at 9:00 last night, I’m pretty sure a diet detox is going to be in order after this week. Probably for the rest of summer. I better really enjoy fair week while I can!
Luckily, I already have a couple new light and healthy recipes up my sleeve, and this one is by far my favorite! My mom made these delicious Parmesan Roasted Vegetables a few weeks ago, and I haven’t been able to stop thinking about them since. I’ve probably made them 4 or 5 times already! They take just a few minutes to prep and make a delicious savory side dish that pairs well with almost any meal. Fresh, healthy veggies coated in a savory Parmesan-breadcrumb mixture and roasted till perfection… it doesn’t get any better or easier than this!
One thing I love about this recipe is how versatile it is. I just use whatever fresh veggies we have in the fridge (zucchini, cauliflower, green beans, and red peppers are my favorite!) and give them a quick roast in the oven. The panko breadcrumbs make a super crunchy coating on the outside while the vegetables are perfectly tender on the inside. It’s almost like eating fried vegetables, but MUCH healthier! We’re on a diet detox from fair week, remember? 😉
What vegetables would you try with this recipe?
To get this recipe for Parmesan Roasted Vegetables << click here!
I’m sharing the recipe over at The Recipe Critic today, so come join me! I hope you enjoy this delicious side dish as much as we do!
More Side Dish Ideas: