Roasted Vegetables with Garlic, Parmesan and Balsamic Glaze

Ingredients

For the roasted vegetables

• 1 pound small potatoes (red or gold), cut in half

• 1 cup baby carrots (or regular sliced carrots)

• 1 cup of fresh beans, without the tips

• 2 tablespoons of olive oil

• 3 garlic cloves, chopped

• 1 cdt of dry Italian seasoning

• 1⁄2 tsp smoked paprika

• 1⁄2 tsp salt

• 1⁄2 cdts of black pepper black

• 1⁄4 tsp red chili leaves (optional)

• 1⁄3 cup grated Parmesan cheese (preferably fresh)

• 1 tablespoon chopped fresh parsley

In order to finish:

Teaspoon of balsamic glaze

Instructions

1 Preheat the oven to 400°F (200°C) and prepare a tray with parchment paper.

2 In a large bowl, mix the potatoes and carrots with 1 tsp olive oil, garlic, Italian seasoning, paprika, salt, pepper and half of the Parmesan.

Put 3 in the tray and bake for 25 minutes, flipping halfway through.

4 Mix the beans with the remaining oil and a pinch of salt, add them to the tray.

5 Sprinkle the rest of the Parmesan and bake 10 to 15 minutes more, until the vegetables are golden and tender.

6 Just before serving, add the balsamic glaze and garnish with parsley and chili leaves.