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.
Servings: 4 Servings
Calories: 458kcal
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
- ⅓ cup Olive Oil
- 1 Oregano Sprig
- ½ tsp salt
- 3 TBSP unsalted Butter
For serving:
- 1 tsp Fresh Chopped Oregano
- ⅓ cup grated Parmesan Cheese
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.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 30g | Protein: 6g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Cholesterol: 32mg | Sodium: 864mg | Fiber: 5g | Sugar: 5g
