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Garlic Parmesan Roasted Vegetables
Course
Side Dish
Cuisine
American
Keyword
garlic-parmesan-roasted-vegetables
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
servings
Calories
245
kcal
Author
Melissa Sperka
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:
1
cup
|
Calories:
245
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Cholesterol:
5
mg
|
Sodium:
820
mg
|
Potassium:
699
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
11074
IU
|
Vitamin C:
105
mg
|
Calcium:
143
mg
|
Iron:
2
mg