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Garlic Parmesan Roasted Vegetables

Those Garlic Parmesan Roasted greens make a fantastic facet dish for most any entree. Made the usage of child carrots, cauliflower florets, clean broccoli and purple onion drizzled gently with oil, pro and sprinkled with grated Parmesan cheese. Roasted until lightly golden and barely caramelized they’re packed with goodness. The simple guidance yields sensational consequences.

I am keen on roasting all sorts of vegetables. The roasting method brings out the flavor and herbal sugars and it makes them is so much more flavorful. the versatility is first-rate and my children seem to choose anything with a little Parmesan cheese sprinkled on top. sure, even on veggies. So on an afternoon whilst you’d like to easy out your vegetable bin this roasted vegetable aspect dish is the right answer.

Garlic Parmesan Roasted Vegetables
Garlic Parmesan Roasted Vegetables

Some days I experience like after I open my fridge i've bits and portions of elements that aren’t appropriate for cooking on their very own. So this vegetable medley along side my vegetable drawer soup and past have developed into some of our most preferred dishes. My family loves having a chunk of a different spin off in their favorites, relying on what i've on hand, and i love retaining my price range on track.

Personalize Using Your Favorite Vegetables
For this vegetable medley you have the opportunity to customize it on your flavor or what you've got handy. Parsnips could be a extraordinary addition as well as any style of colourful bell peppers, fresh mushrooms or blanched crimson potatoes. I always love any dish that fills-up my circle of relatives and saves grocery cash, too.

Garlic Parmesan Roasted Vegetables


  • 1 medium head of cauliflower core removed and separated
  • 4 cups broccoli florets
  • 1 lb baby carrots
  • 1 red onion cut into thin wedges
  • 1/3 cup olive oil
  • 1/3 cup plus 2 Tbsp grated Parmesan cheese divided
  • 4 garlic cloves minced
  • 1 1/2 tsp garlic salt
  • 1 tsp dry Italian seasoning
  • black pepper or red pepper flakes to taste
  • 2 Tbsp melted butter
  • 1 Tbsp chopped fresh Italian parsley


  1. Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
  2. In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
  3. Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
  4. Spread in a single layer on the baking sheets.
  5. Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
  6. Immediately drizzle with the melted butter.
  7. Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.