Easy Roasted Parmesan Herbed Idaho® Potatoes and Cauliflower
Ingredients:
- 4 - 4½ quarts water
- 1½ - 2 teaspoons salt
- 1 ¾ pounds Idaho® mixed Fingerling and/or red potatoes, scrubbed, cut diagonal ¼-inch thick (*see note)
- ⅔ head of cauliflower, rinsed and cut into florets
- 1 carrot, peeled, cut diagonal 1/4-inch and halved (half-moon shape)
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons grated Parmesan cheese
- freshly ground black pepper
- 2-3 teaspoons fresh thyme leaves
Directions:
- Preheat oven to 400°F. Position oven rack to middle position in oven. Line a large baking sheet with parchment paper or foil.
- Fill a large pot with water, add the salt and bring to a boil. Add the prepared potatoes and parboil for about 8-10 minutes. Gently transfer to a colander and drain.
- In a large bowl (large enough to hold all the vegetables), add the potatoes, cauliflower, carrots, and garlic. Gently toss to coat the vegetables by drizzling the olive oil and sprinkling 3 tablespoons Parmesan cheese.
- Transfer the ingredients to the prepared baking sheet and spread/arrange so that as much of the vegetables are in one layer on the pan. Add pepper to taste.
- Roast for 15 minutes. Pull pan from the oven, gently toss and evenly distribute the last 1 tablespoon of Parmesan cheese on the vegetables and return pan to oven, rotated. Roast for about another 15-20 minutes or until potatoes are golden and the cauliflower is tender and turning golden.
- Sprinkle with fresh thyme and serve immediately.