Italian-Style Crunchy, Cheesy Roasted Vegetables

• 1 large red onions or 1 large Vidalia onion, each halved and cut into 2-inch chunks (the onion should yield about 6-8 pieces)
• 2-3 small potatoes (I prefer Yukon Gold), each washed, peeled and cut into 2-inch chunks
• 2-3 small sweet potatoes, each washed and peeled and cut into 2-inch chunks
• 2 bell peppers (ideally different colors: red, yellow and orange), seeded and sliced into broad pieces (2-3 inches wide is good)
• 3 carrots, each washed and peeled and cut into 2-inch chunks
• 1 small fennel bulb, trimmed (slice off bottom and stalks and cut the bulb into 2-inch chunks)
• 1 medium garlic bulb, separated but not peeled
• 1/4 cup plus 3 tablespoons of extra virgin olive oil, plus a little more to grease the pan, divided
• 1/2 cup coarse bread crumbs, ideally made from an Italian artisan loaf, such as Ciabatta. Make fresh crumbs then dry overnight on a baking sheet or heat in a 325 degree oven for about 10 minutes. Panko crumbs will also work as a time-saving substitute.
• 1/4 cup Pecorino Romano cheese, freshly grated
• 3 tablespoons finely chopped fresh Italian herbs (I usually do a mix of basil, parsley, rosemary, and oregano) or 1 1/2 tablespoons dried herbs
• Kosher salt and freshly ground black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
• 1/4-1/2 teaspoons crushed red pepper flakes, to taste (optional)

1. Preheat oven to 400 degrees. In large cast iron skillet (or you can use a roasting pan, if you are making a large amount), add small amount of olive oil (roughly a few teaspoonss) to bottom of pan and with fingers or pastry brush, rub oil over bottom surface of skillet. Stick skillet in cast iron pan to preheat, about 8 minutes.
2. In large bowl, add vegetables (onions through garlic). Drizzle 1/4 cup oil onto vegetables and mix with your hands or tongs, until all vegetables are coated with oil. Add salt and pepper, and mix again.
3. Take skillet out of oven, and add vegetables to pan, and put in oven. Roast for about 20 minutes.
4. In small bowl, add topping ingredients (bread crumbs, through red pepper flakes, if using). Drizzle remaining 3 tablespoons of olive oil onto breadcrumb mixture. Stir until combined.
5. Take roasting pan out of oven and add bread crumb mixture to vegetables. Mix together using a gentle hand. You want at least 1/2 of the bread crumbs as a topping for the vegetables, but you also want some of the bread crumb mixture to get crunchy on the bottom of the pan. Put back in oven and continue roasting. Vegetables are done when they can be easily pierced with a sharp knife or skewer and the breadcrumb topping looks golden and caramelized. Taste and add more salt and pepper, if needed. Mangia!

red onions, potatoes, sweet potatoes, bell peppers, carrots, fennel bulb, garlic, olive oil, bread crumbs, romano cheese, fresh italian herbs, kosher salt, red pepper

Taken from food52.com/recipes/7902-italian-style-crunchy-cheesy-roasted-vegetables (may not work)