My Go-To Crispy Parmesan Roasted Greens
Hello, my friends!
You know how I'm always looking for easy ways to get more veggies in without it feeling like a chore? Well, this recipe is one of my all-time favorites. It's so simple, and the results are absolutely magical. Roasting vegetables brings out their natural sweetness, and when you add a little Parmesan, they get this beautiful, crispy, salty finish that's just divine.
This is my go-to side dish for almost any meal—it pairs perfectly with roasted chicken, baked salmon, or even just a bowl of pasta. And the best part? It's so fast and easy to clean up! I promise, even the pickiest eaters will love these.
Happy cooking!
Servings: 4 Prep time: 5 minutes Cook time: 15-20 minutes
Ingredients:
1 bunch of leafy greens (I love using kale, Swiss chard, or even broccoli rabe)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional, for a little kick!)
Salt and freshly ground black pepper to taste
1/3 cup grated Parmesan cheese
Let's Make Them!
Prep your greens. Preheat your oven to 400°F (200°C). Wash your greens thoroughly and make sure they are completely dry. This is so important for getting them nice and crispy! If using kale or chard, tear the leaves into bite-sized pieces and discard the tough stems.
Season them up. Place the greens in a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, red pepper flakes (if you're using them), salt, and pepper. Use your hands to massage everything together, making sure every leaf is coated.
Roast to perfection. Spread the seasoned greens in a single layer on a large baking sheet. It's important not to crowd them, so if you need to, use a second pan.
Add the cheese. Bake for 10 minutes. Then, pull the pan out and sprinkle the Parmesan cheese evenly over the top of the greens. Return the pan to the oven and bake for another 5-10 minutes, or until the cheese is golden and the edges of the greens are crispy. Watch them closely so they don't burn!
Serve and enjoy! Once they're out of the oven, transfer them immediately to a serving dish. They're best enjoyed right away while they're still warm and crispy.
I hope you love this simple and delicious recipe as much as I do! Do you have a favorite way to roast vegetables? I'd love to hear about it!
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