Perfect Roasted Broccoli, Brussel Sprouts, and Cauliflower

Roasting vegetables seems easy enough, but it's taken me several years to perfect the formula. It's gotta be the right temperature, the right amount of time, and the right seasonings to make crispy, delicious, flavorful vegetables that make you forget you're eating vegetables (until you start farting later). I was in charge of veggies this year for Thanksgiving and found this recipe* that ended up being pretty perfect.

(*I used onion powder instead of granulated onion and suggest doing 1/4 cup of cheese rather than a 1/2 cup (it was overpowering) (yes, I just said there was TOO much cheese)).

Perfect Roasted Broc, Bruss, and Cauli by Schramm Farms

Serves 2-4

INGREDIENTS

2 tablespoons olive oil
1 ½ cups broccoli florets
1 ½ cups cauliflower florets
1 ½ cup brussels sprouts, halved
2-3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon granulated onion
1 tablespoon fresh lemon juice
¼ cup grated parmesan cheese