It works for every kind of vegetable.
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My family eats a lot of vegetables.
And if you’ll let me brag one bit, part of it also is how I prepare them.
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The process couldn’t be simpler.
I recommend starting with a reasonably high-quality cheese.
Fortunately, Ive found some amazing cheesesbothshreddedandwedgedat ALDI.
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I sprinkle roasted asparagus with just a tablespoon or two of grated Parmesan or crumbled feta or goat cheese.
Even blue cheese works, adding a pungent dimension.
Cauliflower is another versatile vegetable.
And this might sound a bit odd, but roasted radishes taste like candy.
I roast them, and then add just a touch of Parmesan or goat cheese to finish them off.
Its so, so good.
