Leslee's Balsamic Roasted Veggies

I’m often on autopilot while making dinner, throwing a bunch of veggies on a pan and roasting them with olive oil and flaky salt. Pretty basic. But one night I actually tried Leslee’s method for roasting veggies. Just as easy, but her way adds a nice flavor twist. I served the roasted vegetables alongside salmon and rice pilaf, which is her go-to, too.

INGREDIENTS:

Extra virgin olive oil
Enough broccoli florets, Brussels sprouts (or any other chopped veggie of your choice) to cover a sheet pan
~⅓ cup grated Parmesan cheese
Balsamic vinegar

INSTRUCTIONS:

Preheat oven to 400 degrees.

Spread vegetables across a rimmed baking sheet. Drizzle with olive oil. Roast for 15-20 minutes. Remove baking sheet and sprinkle Parmesan atop vegetables. Roast for another 5 minutes to let cheese melt. Remove from oven. Drizzle balsamic vinegar across vegetables.

(Fun fact: Leslee’s story was one of the first I wrote for this project!)