Crispy Parmesan Rainbow Vegetables

An otherwise simple vegetable side dish, it’s all about the technique with this layered sheet

pan meal. Grated parmesan scattered over the entire surface of the nonstick cookie pan crisps

into golden crunchies while a rainbow of root vegetables roasts on top until tender and

velvety. One can enjoy it as is or add gnocchi and chickpeas to round it out into a robust

vegetarian main. A final addition of finely chopped kale wilts slightly with the heat of the

vegetables into a finishing confetti touch of deep green.

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Ingredients

1 cup finely grated Parmesan, plus more to serve

12 ounces multicolor carrots, peeled halved and chopped into large pieces (about 2 cups) 1 golden beet, peeled and cut into small wedges

1 red beet, peeled and cut into small wedges

1 parsnip, peeled, halvedand chopped into large pieces (about 1 cup)

2 to 4 tablespoons olive oil

2 to 2½ teaspoons herbes de provence

¼ to ½ teaspoon crushed red pepper

½ to 1 teaspoon garlic powder

½ to 1 teaspoon salt

1 17.6-ounce package shelf-stable or refrigerated gnocchi (optional)

1 15-ounce can chickpeas, drained and rinsed (optional)

1 bunch kale, stemmed and finely chopped

Directions

● Preheat oven to 425°F. Coat Nonstick Cookie Pan evenly with finely grated parmesan.

● In a large heat-safe bowl combine carrots, beets, and parsnips. Add olive oil and stir until vegetables are coated. Sprinkle in herbes de provence, crushed red pepper, garlic powder, and salt and stir to coat. Place vegetables cut sides down onto layer of cheese in the pan.

● If using, combine gnocchi, chickpeas, and 2 additional tablespoons of olive oil in the bowl. Season gnocchi and chickpeas with an additional ½ teaspoon of herbes de provence, ¼ teaspoon crushed red pepper, ½ teaspoon garlic powder, and ½ teaspoon salt. Stir to coat and then scatter over top of vegetables in the pan. Set bowl aside.

● Roast until vegetables are tender; cheese has formed a crispy, golden brown layer on the bottom; and gnocchi and chickpeas, if using, look toasty and lightly browned.

● Add kale to bowl. Using a thin, flexible spatula, transfer vegetables, gnocchi, and chickpeas to the bowl. Gently stir to distribute kale among vegetables. Drizzle with finishing EVOO. Serve with additional parmesan.