Add to Cookbook

Parmesan and Rosemary Scented Roast Vegetables

  • 15 to 20 minutes
  • 30 to 35 minutes
  • 10
Parmesan and Rosemary Scented Roast Vegetables

Add a little bit of extra flavour to your accompanying roast vegetables with this easy idea.


  • Vegetables for 10 for roasting, use a selection of parsnips, carrots, pumpkin, kumara or potatoes.
  • 1/4 cup oil
  • 1 cup finely grated Parmesan cheese
  • 2 tblsp finely chopped fresh rosemary leaves
  • salt and pepper


  1. Prepare the vegetables. Peel and cut into similar size pieces, this way they will be cooked at the same time. Par boil the vegetables for about 10 minutes in plenty of boiling water and then drain well. (At this point the vegetables can be refrigerated on layers of paper towel overnight – I do this to save time and effort on the day).
  2. Toss the vegetables in the oil and place on a baking paper lined tray. Scatter over the Parmesan cheese and rosemary and season the vegetables well with salt and pepper.
  3. Roast at 200 or 220ºC until the vegetables are crisp, golden and cooked. Allow about 15 minutes if cooked from hot or 20-25 minutes if taken from the fridge.

Cooks Tips

When allocating quantities for vegetables, it is often easy to work on half a medium-sized potato, half a small kumara, half a carrot and parsnip per person and for the pumpkin, allow half a medium-sized crown pumpkin to serve 10. If on the other hand you have big hungry guests, throw on a few more vegetables, they can always be reheated the next day.

Comments (0)

Please login to submit a comment.