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Garlic & Parmesan Crispy Vegetables



0 portion(s)

  • 100 g broccoli florets
  • 100 g sliced carrots
  • 100 g sweet potato
  • 50 g cauliflower florets

Recipe's preparation

  1. These can also be made with Cauliflower, Chickpeas, Brussels Sprouts (halved), Kale, green beans, asparagus, or almost any vegetable.


     Preheat oven to 190 degrees Celsius


    Chop up your preferred vegetables,  I used 100g broccoli florets, 100g sliced carrots, and 100g sliced sweet potato. Note: if you have washed your vegies make sure they are completely dry before doing this dish.


     Place 2-3 big cloves of garlic into Thermo Bowl. Mince. Speed 6 / 3-4 seconds.


     Add 20g oil of choice. (I like macadamia oil).


     Add 15g cold parmesan cheese. I keep mine in cubes in the freezer, so I just pop in a couple of cubes straight from the freezer. Blitz oil, cheese and garlic for 10-15 seconds / speed 8. DO NOT scrape down sides of bowl.


    Position Butterfly in place. Then add 300 - 400 g vegetables of choice. Chopped or sliced into bite size bits. Mix on REVERSE / 30 sec / speed 1. Scrape down sides of bowl.


     Add 5-10 ml of fresh lemon juice. Mix again on REVERSE / 30 sec / speed 1.


    Spread vegies onto a lined shallow baking tray. Cook on the top rack of your oven for about 30 minutes.


    Allow to cool for a few minutes. Serve as a side dish or on it's own, drizzled with sweet chilli or balsamic or terrific on salads.

    Broccoli will be super crunchy. So would cauliflower, chickpeas and Kale etc.


    It's a great way to have vegies !


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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