Side Dish

Roasted Vegetables with Bagna Cauda and Parmesan

 

These Italian Roasted Vegetables are an easy and effortless side dish that are perfect for holidays and weeknight meals alike. Dressed with a traditional bagna cauda sauce of garlic, anchovies and olive oil, a sprinkling of oregano and fresh grated parmesan cheese, this is a great full flavor dish.

 

Easy Italian Parmesan Roasted Vegetables

 

Thank you to Stella Cheese for sponsoring this post. And Thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own. #TasteofAuthenticity #StellaCheese

 

Bagna Cauda Dressing Recipe

 

Bagna Cauda

Traditionally, Bagna Cauda is kind of like to an Italian version of fondue. It means “hot bath” and is a rich sauce of garlic, anchovies, olive oil and butter. Not only does bagna cauda sauce make a fantastic dip for roasted and/or fresh veggies (and bread!!!), but it also makes a fantastic dressing, like how I have used it here. Here it is paired it with potatoes, red onions, carrots, and turnips, but pretty much any vegetable you want to serve it with would be a great choice!

 

Bagna Cauda with Parmesan

 

When it comes to Italian cheeses, Stella Cheese is where its at. Their old world artisan cheeses have been made since 1923 and they bring a great authentic taste to any dish you use them in. Sprinkling some of the shaved Parmesan cheese on top of these autumn roasted vegetables was a perfect choice, and a fantastic addition! The slightly nutty flavor is a perfect compliment to the salty anchovies and garlic in the bagna cauda dressing. It definitely enhances these roasted vegetables and is a perfect way to use parmesan in a recipe.

From now until January 12, 2018, Stella Cheese is hosting a “Taste of Authenticity” Recipe Contest! Submit your own Italian inspired recipe that uses one of their cheeses for the chance to win up to $3,000! Visit Stella Cheese to learn more and submit your recipe!

 

 

Roasted Bagna Cauda Vegetables

 

This might not be what you would traditionally think of as a “kid friendly” side dish. And I will admit that vocabulary wise, it seems super intimidating. But I challenge you (and your kiddos) to see beyond scary words like “roasted turnips” and “anchovies“.  Instead, use this as an opportunity to have fun at the grocery store picking out what vegetables you will use. Five points if your child knows what a turnip looks like (no grocery sacker I have ever had has known). Can they find a red onion? Make it a game and get them involved! That also goes for preparing the vegetables at home. Have your kid help wash each vegetable, help peel garlic and pick the oregano leaves off the stems.

 

Parmesan Roasted Italian Vegetables

 

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Roasted Vegetables with Bagna Cauda and Parmesan

Stella Cheese parmesan Recipe

5 from 2 reviews

These Italian Roasted Vegetables are an easy and effortless side dish that are perfect for holidays and weeknight meals alike. Dressed with a traditional bagna cauda sauce of garlic, anchovies and olive oil, a sprinkling of oregano and fresh grated parmesan cheese, this is a great full flavor dish.

  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Italian

Ingredients

Roasted Vegetables

  • 6 Medium Carrots
  • 1 Turnip
  • 12 oz baby gold potatoes
  • 1 Red Onion
  • 2 TBSP Olive Oil
  • 1 tsp Salt and Pepper

Bagna Cauda Sauce

  • 3 Garlic Cloves
  • 2 Chopped Anchovies
  • 1/3 cup Olive Oil
  • 1 Oregano Sprig
  • 1/2 tsp salt
  • 3 TBSP unsalted Butter

For serving:

Instructions

Roasted Vegetables

  • Preheat oven to 450F.
  • Prepare the vegetables by washing everything and then peeling the turnip and red onion (you can peel the carrot, too, but its totally fine to leave the skin on these!) and cut into equal sized pieces. The potatoes can remain whole.
  • Drizzle with the 2 TBSP of olive oil and season with salt and pepper. Toss to coat.
  • Roast for 25-30 minutes. Start the rimmed baking sheet on the top rack and then half way through turn the vegetables over and place on the bottom rack of the oven.
  • Remove from oven and drizzle with sauce.

Bagna Cauda Sauce

  • Place the minced garlic, chopped anchovies, olive oil and oregano sprig into a small sauce pan.
  • Simmer over medium-low heat for 5 minutes, or until fragrant.
  • Remove from heat. Remove the oregano sprig and whisk in the butter and salt.
  • Drizzle the sauce over the roasted vegetables and toss to coat.

Serving

  • Garnish with fresh chopped oregano and shaved parmesan cheese.

 

Looking for other easy side dish recipes? Try these on for size!

Garlic Roasted Zucchini

RoastedZucchini2

Roasted Green Beans with Red Peppers

EasyGreenBeans2

Moroccan Spiced Roasted Carrots 

SpicedRoastedCarrotswithMintandFeta

These Italian Roasted Vegetables are an easy side dish. Dressed with a traditional bagna cauda sauce & real parmesan cheese. #TasteofAuthenticity @StellaCheeses #TasteofAuthenticity #Sponsored #StellaCheeses @StellaCheese

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4 Comments

  • Reply
    Julia
    November 10, 2017 at 2:35 PM

    Wow – what a delicious idea for bagna cauda! I’ve had it before as a dip for fresh veggies but I love the idea of using it to drizzle over roasted vegetables! So delicious!

  • Reply
    Kathleen
    November 10, 2017 at 9:24 PM

    This sounds amazing! And I love the ways to include kids in the process!

  • Reply
    Amy Nash
    November 11, 2017 at 5:56 AM

    I have never even heard of bagna cauda but it sounds absolutely wonderful with these vegetables! Can’t wait to try this!

  • Reply
    Elena
    November 25, 2017 at 4:29 PM

    I love roasted veggies – so easy and yet so delicious. Just perfect for the season. Bagna cauda sounds like a sauce I should definitely try!

  • Leave a Reply