Brer Briar BrunchUser Submitted Recipe
Roasted Veggies from the field
2 bunches of Cauliflower (When available, pick differ bunch colors)
1 bunch of Broccoli
3 Medium Carrots
1/4 c.Butter (unsalted)melted
Parmesan Cheese(fresh shavings)
Pepper to taste
Preheat oven to 425.F
Wash veggies in cool salty water.
Separate Cauliflower by breaking it off at the base of it's stem, also the same for the Broccoli.
Cut Cauliflower and Broccoli tops from stems, cut so the stems are four inches in length, or less.
Cut top & tips off carrots, and remove any blemishes.
Cut the carrots about the same length as the broccoli and cauliflower stems.
Place all Veggies and their stems into a colander, wash, rinse, and drain. Set aside.
Prepare a cookie sheet or pan by spraying with Pam, spread the veggies over the pan.
Brush the veggies with the melted (unsalted) butter.
Sprinkle fresh shaven Parmesan over the Veggies, pepper to taste.
Place in oven for 30 mins, or until the tips become brown and crispy.
Remove from oven, let cool, and serve as a great finger food between meals snack. It is great alternate to popcorn.
1 c. per serving
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