Serve these bowls for a satisfying brunch, lunch or dinner that comes together in just 30 minutes.
Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat.
Roast until lightly browned, about 12 minutes.
Roast until the vegetables are just tender, about 8 minutes.
Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat.
Remove from heat; stir in Parmesan.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
