Braised Melange Of Vegetables Glazed With Parmesan

Ingredients

• ½ pound peeled baby carrots
• 1 pound small red potatoes, halved or quartered, depending on size
• ½ pound sugar snap peas or 1/4 pound snow peas, trimmed
• ½ pound fresh or frozen green peas
• 15 scallions, trimmed to 6 inches, then halved crosswise
• 1 pint cherry tomatoes
• 10 cloves garlic, unpeeled
• 2 ½ teaspoons kosher salt
• Freshly ground pepper to taste
• 2 tablespoons extra virgin olive oil
• 2 cups chicken broth, homemade or low-sodium canned
• ½ cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    365 calories; 12 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 19 grams protein; 10 milligrams cholesterol; 2514 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
2. Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.

2 hours 10 minutes