Healthy, tasty and beautiful looking dishes don’t need to be complicated with lengthy prepping time and methods. Some of the more popular posts on Teenie Cakes have been the Parmesan Roasted Sweet Potatoes and the Roasted Brussels Sprouts with Grapes and Walnuts. Food that’s quick, simple, healthful and palatably alluring. It’s something you can whip up after a long day without having to fuss about it and devote a lot of attention to.
All the fresh ingredients are ever-so-lightly dusted with Parmesan to create this subtle, flavorful crust around the bounty of vegetables, fruit and herbs. At first glance, you may not realize there are 5 vegetables, 1 fruit and generous rustic seasonings of grated Parmesan and fresh rosemary. All the ingredients are easily attainable – fresh!
- Small red potatoes
- Baby Carrots
- Sweet Corn
- Cherry or Grape-sized Tomatoes
- Red Onions
- Red Seedless Grapes
- Rosemary
The best thing about this recipe…is that there is no recipe! Use your favorite, complimentary vegetables and/or fruits. Some stone fruits may work well and a toss of walnuts, pecans or other nut meats could be that extra adornment to your side dish!
These veggies are the perfect pairing alongside a roasted chicken, fish (my favorite, salmon!), prepared beef/pork or with a mug of soup, instead of a salad. Also, with the myriad of colors and tasty bites, they will go over well serving at your holiday meals.
Using Seasonal Grapes
Don’t forget the use of seedless grapes in your cooking and roasting dishes. When grapes are roasted, their gorgeous jewel-like color and sweetness intensifies and lends a complimentary balance to an otherwise savory dish.
Visit prior features on TC for additional tasty and healthful main dish and side dish ideas using grapes or roasting other seasonal, healthful vegetables:
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| Grape Focaccia Schiacciata con L’uva |
Honey-Roasted Root Vegetables – Sweet Potatoes, Carrots & Parsnips |
Roasted Brussels Sprouts with Grapes and Walnuts |
Roasted Parmesan Sweet Potatoes |
- If red potatoes are large, you may want to cut them even smaller than quartered. Use your discretion. You want them to be a comfortable bite size.
- If baby carrots are big/thick, cut them in half, lengthwise.
- Use fresh sweet corn kernels OR frozen (no canned corn).
- Quantity of vegetables and mix is at your discretion.
- Other add-in ideas: sweet potatoes, parsnips, seasonal squash, brussels sprouts, stone fruits, nuts…
- If adding stone fruits to the mix, add AFTER you’ve sprinkled fine grated Parmesan to the vegetables.
- If you set to broil towards the end, keep an eye on your vegetables. It shouldn’t take more than a couple of minutes, depending on your oven’s responsiveness and your discretion/taste.
- Parmesan has a salty element already so I don’t add additional salt to roasted vegetables. Add salt at your discretion.
- Leftovers: To retain a desirable, reheated texture – sprinkle more Parmesan on leftover roasted vegetables and reheat in the oven – not the microwave.
Note: Quantity and mix at your discretion. This is a guideline for your roasted vegetables.
1-2 tablespoons extra-virgin Olive Oil
Small red potatoes, scrubbed, roughly peeled and quartered
Baby Carrots, halved if thick
Sweet Corn, fresh OR frozen (not canned)
1/2 Red Onion, peeled, quartered and separated
Cherry or Grape-sized Tomatoes
Fresh Rosemary
Fresh Ground Pepper
Parmesan, fine grated
Red Seedless Grapes, removed from vine
Position oven rack to middle position. Preheat oven to 400 degrees. Line the bottom of a large baking sheet with aluminum foil. Drizzle some olive oil on prepared baking sheet and coat.
Evenly disperse prepared potatoes, carrots, corn and onions on baking sheet. Add pepper to taste and bake at 400 degrees for 20 minutes, rotating pan half-through (optional).
Remove pan from oven and gently turn over vegetables. Decrease temperature to 375 degrees. Add and evenly disperse tomatoes. Sprinkle/dust with Parmesan and fresh rosemary. Add and evenly disperse grapes. Return to oven for another 20 minutes. Check that potatoes are fork-tender.
If the vegetables are not crusted enough to your liking, set the oven to broil for 30 seconds – 1 1/2 MINUTES. Keep an eye on the veggies if you set to broil!
The Duo Dishes says
Moscato grapes are so nice right now. They’d be a perfectly sweet addition.
Cristina says
Oooo!! Moscato grapes? Where to find these gorgeous grapes? I so enjoy a sweet, crisp Moscato in the warmer months. Would love to get my hands on some of those Moscato grapes! 😀
wok with ray says
Hey, Cristina!!! How have you been? Are you okay? I hope all is well and I’m sure you were just busy, right? I am glad to see you posting this tray of delicious veggies and grapes? Wow! And you know what else? I’m glad and I’m sure all of your readers are glad too to see you posting again, my friend. 🙂
Cristina says
Hiya Ray!! I’ve been good…how have you been? Been busy and making some changes both personally and professionally these days. Hope you have been well too and had a good summer. Clicking over to Wok with Ray for a visit! 🙂
Nami | Just One Cookbook says
Hi Cristina! Hope all is well with you and happy to received your recipe update the other day. 🙂 What nice roasted veggies that I’d love to give it a try – grapes (how interesting!) and parmesan (never included to roast veggies)… I’m excited!
Cristina says
Hi Nami! Thank you and good to hear from you. Let me know if you give these roasted veggies a try for you and your family! 🙂
Chona says
Hi Cristina, it’s been a while :). Hope everything’s been well with you. This dish is what i normally create for my kids especially when they are longing for some roasted potatoes, carrots & asparagus. I always pair it with roast chicken cooked in butter and some herbs, very easy to prepare. My youngest loves parmesan and that’s the only one i haven’t think of adding to this lovely dish. Now you gave me an idea :). Hmm, i can just have a bowl of your delicious recipe and i’m sorted for the day hehehe…hope you’re okay…
Cristina says
Hi Chona: It has been awhile…how have you and your family been? Hope you were able to enjoy the summer as we welcome in Fall next week! An ingenious way to sneak vegetables in meals for otherwise picky eaters. Yes, roast chicken is how I’ve been enjoying these veggies this week too! I think your youngest will like the addition of Parmesan. Adding the Parmesan doesn’t scream you’ve added it, but it’s a nice subtle flavor that adds texture to the roasted veggies. Thanks, Chona…have a lovely week my friend! 🙂