Garlic Parmesan Roasted Vegetables
Servings 6 servings
Calories 245kcal
Ingredients
- 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
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.
Notes
To lighten-up this dish, use cooking spray or an oil spritzer to spray vegetables and omit or decrease, olive oil and butter.
Nutrition
Serving: 1cup | Calories: 245kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 820mg | Potassium: 699mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11074IU | Vitamin C: 105mg | Calcium: 143mg | Iron: 2mg