Description
These Garlic Parmesan Roasted Vegetables are the ultimate easy side dish! Tender seasonal vegetables are tossed with olive oil, fresh garlic, and Italian herbs, then roasted until caramelized and crispy. Finished with a generous sprinkle of Parmesan cheese, this colorful veggie medley is healthy, delicious, and ready in just 40 minutes.
Ingredients
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large zucchini, sliced into half-moons
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- ⅓ cup extra virgin olive oil
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, chopped (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Preheat Your Oven – Position the oven rack in the center and preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Vegetables – Wash and cut all vegetables into uniform, bite-sized pieces (about 1-2 inches). This ensures even roasting. Pat vegetables dry with paper towels if they’re wet – excess moisture prevents proper caramelization.
- Make the Garlic Oil Mixture – In a large mixing bowl, combine olive oil, minced garlic, Italian seasoning, salt, and black pepper. Whisk together until well combined.
- Toss the Vegetables – Add all the prepared vegetables (except cherry tomatoes) to the bowl with the garlic oil mixture. Toss thoroughly until every piece is evenly coated. Add ½ cup of the Parmesan cheese and toss again.
- Arrange on Baking Sheet – Spread vegetables in a single layer on the prepared baking sheet, making sure they’re not overcrowded. Overcrowding causes steaming instead of roasting. Use two pans if necessary.
- Roast – Place the baking sheet in the preheated oven and roast for 20 minutes, stirring halfway through for even browning.
- Add Tomatoes – After 20 minutes, add the cherry tomatoes to the pan (they cook faster and can burn if added earlier). Toss everything together and roast for an additional 5-7 minutes until vegetables are tender and golden brown at the edges.
- Finish with Cheese – Remove from the oven and immediately sprinkle with the remaining ¼ cup Parmesan cheese. Let it melt for a minute, then garnish with fresh parsley and red pepper flakes if desired.
- Serve – Transfer to a serving platter and enjoy immediately while hot and crispy!
Notes
- Vegetable Variations: Feel free to swap in your favorite vegetables like Brussels sprouts, carrots, asparagus, green beans, or butternut squash.
- Cheese Options: Pecorino Romano, Asiago, or a sharp aged cheddar can substitute for Parmesan.
- Make it Vegan: Skip the Parmesan or use nutritional yeast for a cheesy flavor without dairy.
- Crispier Vegetables: For extra crispy edges, increase oven temperature to 450°F and watch carefully to prevent burning.
- Spacing is Key: Don’t overcrowd the pan! Vegetables should have space between them for proper caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approximately ⅙ of recipe)
- Calories: 185
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg