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.
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
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!
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.
How to get your picky eater to enjoy roasted 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.
Roasted Vegetables with Bagna Cauda and Parmesan
- 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
- ⅓ cup Olive Oil
- 1 Oregano Sprig
- ½ tsp salt
- 3 TBSP unsalted Butter
- 1 tsp Fresh Chopped Oregano
- ⅓ cup grated Parmesan Cheese
- 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.
- Garnish with fresh chopped oregano and shaved parmesan cheese.