Braised Melange Of Vegetables Glazed With Parmesan

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

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

carrots, red potatoes, sugar, scallions, tomatoes, garlic, kosher salt, freshly ground pepper, extra virgin olive oil, chicken broth, parmesan cheese

Taken from cooking.nytimes.com/recipes/6671 (may not work)