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.
- Prep the vegetables. 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. Stir well.
- Spread in a single layer on the prepared sheet pans.
- Transfer to the oven and roast for 20 minutes, then stir and rotate pans, if needed for even browning. Continue to roast for an additional 20 minutes or until golden brown and caramelized.
- Remove from the oven and immediately drizzle with the melted butter.
- Sprinkle the top with the remaining 2 Tbsp grated Parmesan cheese and fresh parsley.
Notes
- Customize - For this super easy side dish you have the opportunity to personalize the ingredients to your taste or using what you have on hand. Root vegetables like turnips, sweet potatoes or rutabagas or any of your favorite vegetables.
- Cheese - You can use Parmigiano-Reggiano cheese in place of Parmesan.
- Oil - To lighten-up this dish, use cooking spray or an oil spritzer to coat the vegetables and omit, or decrease the amounts of olive oil and butter.
- Vegetables - Parsnips would be a great addition as well as any variety of colorful bell peppers, fresh mushrooms or blanched red potatoes, sliced zucchini or brussels sprouts.
- Season Evenly - It's important to evenly toss the vegetables with the seasonings before arranging on the baking pan.
- Keep Veggies in a Single Layer - 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.
- Clean-Up Tip - You can line the sheet pan with aluminum foil sprayed with cooking spray for easy clean-up.
- Fresh Herbs - You can add fresh oregano, basil, parsley or thyme.
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