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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)
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Smashed Roasted Vegetables

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

  1. 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, 8โ€“10 minutes. Drain.
  2. Spread potatoes, carrots and broccoli on a parchment paperโ€“lined baking sheet. Drizzle with oil and roast 15 minutes.
  3. 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, 5โ€“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: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe