Roasted Baby Cauliflower, Brussels Sprouts, White Carrot Parmesan Truffled Veggies

Roasted Baby Cauliflower, Brussels Sprouts, White Carrot Parmesan Truffled Veggies Recipe

Roasted Baby Cauliflower, Brussels Sprouts, White Carrot Parmesan Truffled Veggies

Serves 4 – 6 (depending on if it’s a meal or sides)
Preheat oven 375 degrees

Ingredients
  

  • 2 cups baby cauliflower, or regular cauliflowerettes in any color
  • 1 ½ cups brussels sprouts, cut in half
  • 4 white carrots, peeled and cut into ½ inch pieces
  • 1 cup grated Parmesan cheese, reserved a ¼ cup
  • 3 Tbsp. white truffle oil
  • 1 tsp black truffle salt
  • ½ tsp black pepper

Instructions
 

  • Preheat oven to 375 degrees. On large sheet pan, place all the prepared vegetables. Drizzle with the truffle oil, truffle salt and black pepper. Toss well. If you like more oil add a little more. Place in the preheated oven and bake 25 minutes. Remove the pan and turn the heat up to 400 degrees and sprinkle ¾ cup Parmesan cheese and toss around with tongs. Place it back in the oven and bake another 3 minutes.
    Remove and serve on a platter family style  or individually and sprinkle with remaining Parmesan. NOTE- you can also use vegan Parmesan to make a tasty vegan side vegetable or a meal in itself.