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easy recipe for Garlic Parmesan Roasted Vegetables

Garlic Parmesan Roasted Vegetables

Course Side Dish
Cuisine American
Keyword garlic-parmesan-roasted-vegetables
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 245kcal
Author Melissa Sperka


  • 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
  • cup olive oil
  • cup grated Parmesan cheese plus 2 tablespoon divided
  • 4 medium garlic cloves minced
  • 1 ½ teaspoon garlic salt
  • 1 teaspoon dry Italian seasoning
  • black pepper or red pepper flakes to taste
  • 2 tablespoon melted butter
  • 1 tablespoon 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, ⅓ 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.


To lighten-up this dish, use cooking spray or an oil spritzer to spray vegetables and omit or decrease, olive oil and butter. 


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