Parmigiano Reggiano-crusted roast vegetables

Parmigiano Reggiano-crusted roast vegetables

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes


  • ½ cup Italian Parmigiano Reggiano cheese, finely grated
  • 2 t celery salt
  • 200 g medium carrots(or any vegetable of choice), sliced into ½-mm-thick slices
  • ½ cup olive oil
  • 2 t fine salt

Cooking Instructions

1. Preheat the oven to 180°C and line a baking tray with greaseproof paper.

2. In a bowl, mix ¼ cup Parmigiano Reggiano, ¼ cup olive oil, and celery salt. Spread the mixture on a baking tray, making sure not to layer the cheese too thickly.

3. Place the remaining ingredients in a mixing bowl and toss, ensuring the vegetables are thoroughly coated in the olive oil and Parmigiano Reggiano.

4. Tightly pack the vegetables on the baking tray and roast for 20–30 minutes, or until the vegetables are cooked and the Parmesan has created a crispy crust underneath them.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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