It also works with broccoli. They will come out crispy on the edges, and the slow roasting brings out the sweetness in the veggies.
Cut off all of the florets of either veggie and drop them into a zipper bag.
Drizzle with about 1/4c olive oil, close bag and shake until each piece has a light coating.Dump in 1/4c breadcrumbs and 1/4c parmesan cheese.
You can use seasoned breadcrumbs, or use plain ones with a little salt & pepper.
Shake bag to coat.
Pour onto greased baking sheet.
Roast @ 300 for 45 minutes.
Serve hot as a side dish or as a snack with ranch dressing for dip.
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