Roasted Parmesan Vegetables over Creamy Corn Grits
Ingredients
- 4 carrots, cut into ½-inch pieces
- 2 zucchini, cut into ½-inch-thick slices
- 2 yellow squash, cut into ½-inch-thick slices
- 1 (8-oz) pkg whole mushrooms, quartered
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 1 tsp dried thyme
- ½ tsp salt, divided
- 1 cup freshly shredded Parmesan cheese
- 8 cups water
- 2 cups quick-cooking grits
- 1 (12-oz) pkg frozen whole kernel corn
- 3 Tbsp butter
Instructions
- Preheat oven to 425°F. Toss carrots, zucchini, squash, mushrooms, onion, oil, thyme, and ¼ tsp salt on a large rimmed baking sheet. Spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender. Sprinkle with cheese, and bake 5 minutes longer.
- Meanwhile, bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits and corn.
- Reduce heat, and simmer, stirring often, 8 to 10 minutes or to desired thickness. Stir in butter and ¼ tsp salt; season with pepper to taste. Serve vegetables over grits.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
488
|
488
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 13 | 13 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 533 | 533 |
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