Garden Mains · Italian
Rosemary Roasted Broccoli, Cauliflower and Pumpkin
Florets of broccoli, white and purple cauliflower roast beside sweet pumpkin cubes under a crisp parmesan and rosemary crumb. Chopped sun-dried tomatoes add chewy, tangy pops of color to this warming harvest plate.
Test kitchen note: Spread the vegetables with space between them on the tray; crowding makes them steam and they never develop crisp, browned edges.
Method 6 steps
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Heat the oven to 425F and line two sheet pans with parchment.
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Toss the pumpkin with 1 tablespoon oil and salt and roast on one pan for 10 minutes.
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Toss the broccoli and both cauliflowers with 1 tablespoon oil, salt and pepper and spread on the second pan.
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Mix the panko, parmesan, rosemary and remaining oil and press the mixture over the cauliflower florets.
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Roast both pans together for 18 to 20 minutes, until the pumpkin is tender and the crumbs are golden.
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Combine on a platter and scatter with the sun-dried tomatoes.
That is the whole pie. Enjoy every slice.
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