These Garlic Parmesan Roasted Vegetables make a spectacular side dish for most any entree. Made using baby carrots, cauliflower florets, fresh broccoli and red onion drizzled lightly with oil, seasoned and sprinkled with grated Parmesan cheese. Roasted until lightly golden and slightly caramelized they’re packed with goodness. The simple preparation yields sensational results.
Garlic Parmesan Roasted Vegetables
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. Yes, even on vegetables. So on a day when you’d like to clean out your vegetable bin this roasted vegetable side dish is the perfect solution. Some days I feel like when I open my fridge I have bits and pieces of ingredients that aren’t suitable for cooking on their own. So this vegetable medley along with my vegetable drawer soup and beyond have evolved into some of our most favorite dishes. My family loves having a bit of a different spin off of their favorites, depending on what I have on hand, and I love keeping my budget on track.
Personalize Using Your Favorite Vegetables
For this vegetable medley you have the opportunity to personalize it to your taste or 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.
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Helpful Kitchen Items:
Garlic Parmesan Roasted Vegetables
Ingredients
- 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
Instructions
- 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.
Melissa
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Arthur in the Garden! says
Yummy!
Melissa says
Thank you!
Lilsugatae says
Thank you for sharing. I made it and my family loved it ????????????
Melissa says
So happy to hear it, thanks!
Luisa says
This veggies are delicious, I only baked them for 15 minutes though.
Highly recommend this recipe!
Melissa says
Wonderful, so glad you enjoyed these!
Janice King says
Sounds great! Going to try it tonight with leftover veggie party platter. Have you ever tried it with Lipton soup mix for flavouring? That is delicious!
Debora J says
I have shared this recipe with at least 10 people. Everyone’s new favorite recipe. Two of my friends had it 3 times in one week. It is awesome!
Melissa says
Thank you so much, we love this one, too!
Connie says
If adding green beans, broccoli, and/ or zucchini, would timing change?
Melissa says
That totally depends on your oven performance. Just check them about 10 minutes before the end of cooking to see if they’re done to your liking.