These Garlic Parmesan Roasted Vegetables make a spectacular side dish to go along with most any entrée. It’s made using a medley of baby carrots, raw cauliflower florets, fresh broccoli florets and wedges of red onion. The vegetables are drizzled lightly with olive oil and seasonings then it’s sprinkled with grated Parmesan cheese. The roasting process results in a lightly golden and slightly caramelized color and flavor.
Easy Garlic Parmesan Roasted Vegetables Recipe
I adore roasting all sorts of vegetables. The roasting process brings out the flavor and natural sugars and it makes them is so much more flavorful. The versatility is amazing and my kids seem to prefer anything with a little Parmesan cheese sprinkled on top. So on a day when you’d like to clean out your vegetable bin this roasted vegetable side dish made in the oven is the perfect solution.
How to Make the Best Garlic Parmesan Roasted Vegetables Recipe
Some days I feel like when I open my fridge I have bits and pieces of ingredients that aren’t necessarily enough when cooked alone but they form a delicious paring with other ingredients. That’s precisely how this mixed vegetable medley along with my Vegetable Beef Soup have evolved into some of our most favorite clean out the fridge dishes.
- Ingredients you’ll need to make homemade Garlic Parmesan Roasted Vegetables: Fresh cauliflower florets, broccoli florets, baby carrots, red onion, olive oil, grated Parmesan cheese, garlic salt, red pepper flakes, dry Italian seasoning, melted butter and chopped fresh Italian parsley for garnishing.
- Kitchen gadgets you’ll need: A colander to wash the vegetables, a sharp knife and chopping board, two standard sheet pans or an extra large baking pan, a mixing bowl, measuring cups and spoons and a Parmesan cheese grater.
- You can clean and prep all of the vegetables in advance and pack them into Ziploc bags then store in the refrigerator. Doing so will have them ready to toss with olive oil and Parmesan cheese just before roasting.
- It’s important to evenly toss the vegetables with the seasonings before arranging in a single layer on the baking pan.
- When arranging the vegetables on the pan, allow room for air to circulate. You don’t want to stack them or they’ll steam. They should be in a single layer so that each vegetable comes into contact with the pan.
- You can line the sheet pan with aluminum foil sprayed with cooking spray for easy clean-up.
- For this vegetable medley you have the opportunity to personalize it to your taste using what you have on hand.
- Parsnips would be a great addition as well as any variety of colorful bell peppers, fresh mushrooms or blanched red potatoes. I always love any dish that fills-up my family and saves grocery money, too.
- Store leftover roasted vegetables chilled in the refrigerator for up to 3-4 days. Reheat in the microwave.
More Southern Style Vegetable Recipes to Make
One of my favorite things about roasting vegetables is they can be roasting to perfection while I’m preparing the remainder of the meal. The simple preparation yields sensational results. More delicious roasted vegetable recipes you may like to try:
- Roasted Mexican Corn for your next Homestyle fiesta.
- Roasted Parmesan Potatoes seasoned with Parmesan and fresh rosemary.
- Roasted Cabbage Steaks are so simple to put together in addition to be inexpensive and filling.
- Roasted Panko Parmesan Broccoli is a fantastic way to turn broccoli into a crunchy snack.
- How to Roast Peppers on Culinary Hill.
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Helpful Kitchen Items:
Garlic Parmesan Roasted Vegetables
- 1 medium head of cauliflower core removed and florets separated
- 4 cups broccoli florets
- 1 lb baby carrots
- 1 medium red onion cut into thin wedges
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese plus 2 Tbsp divided
- 4 medium 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
- Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
- In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
- Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
- Spread in a single layer on the baking sheets.
- Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
- Immediately drizzle with the melted butter.
- Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.