Smashed Roasted Vegetables
An earthy and rustic side dish, these Smashed Roasted Vegetables showcase the natural goodness of seasonal vegetables in a deliciously simple way.
4 Serving(s)
Ingredients
- 1 tbsp. salt
- 1/2 lb. baby gold potatoes, halved
- 1/2 lb. carrots, peeled and cut in 1/4-inch thick diagonal angle
- 1/2 lb. broccoli florets
- 2 tbsp. Schnucks olive oil
- 2 tbsp. Schnucks finely shredded Parmesan cheese
- 2 tsp. Dash Everything But Salt seasoning
- 1 tbsp. lemon zest, divided
Instructions
- Preheat oven to 425 degrees. In a large pot of water add 1 tablespoon salt and bring to a boil. Add potatoes; cook until tender when pierced with a fork, 8–10 minutes. Drain.
- Spread potatoes, carrots and broccoli on a parchment paper–lined baking sheet. Drizzle with oil and roast 15 minutes.
- With a heavy-bottomed jar, gently smash vegetables. Sprinkle with Parmesan, Dash seasoning and half the lemon zest. Continue baking until vegetables begin to crisp on the edges, 5–10 minutes more. Sprinkle with remaining lemon zest and serve immediately.
Nutrition Facts
186 Calories Per ServingFat: 10gSaturated Fat: 2gCholesterol: 2mgSodium: 260mgCarbohydrates: 21gFiber: 5gSugars: 4gProtein: 4gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe