These Garlic Parmesan Roasted Vegetables are a simple and flavorful side dish perfect for any meal. Packed with nutritious vegetables, savory garlic, and nutty Parmesan, they’re roasted to perfection for a crispy, caramelized finish.
Why You’ll Love This Recipe
This recipe is easy to make, incredibly versatile, and works with almost any vegetables you have on hand. It’s a healthy side that complements any main dish—from grilled chicken to steak—and adds a burst of flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cauliflower florets
3 cups broccoli florets
1 cup baby carrots
1 red onion, cut into thin wedges
1/3 cup olive oil
1/3 cup Parmesan cheese, plus 2 tablespoons
4 garlic cloves, minced
1 1/2 teaspoons garlic salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
Black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Directions
Preheat oven to 425°F (220°C) and lightly spray two rimmed baking sheets with nonstick spray.
In a large bowl, combine cauliflower, broccoli, carrots, and onion.
Add olive oil, 1/3 cup Parmesan, minced garlic, garlic salt, thyme, rosemary, and black pepper. Toss to coat evenly.
Spread the vegetables out in a single layer on the baking sheets.
Roast for 20 minutes, stir, then continue roasting for another 20 minutes or until the vegetables are golden and caramelized.
Sprinkle with the remaining Parmesan and garnish with fresh parsley before serving.
Add more veggies: Try including bell peppers, zucchini, or mushrooms for variety.
Spicy kick: Sprinkle crushed red pepper flakes before roasting.
Vegan version: Substitute Parmesan with nutritional yeast.
Lemon twist: Add a squeeze of fresh lemon juice before serving for a bright finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for 10–12 minutes to restore crispiness, or microwave for 1–2 minutes for a quick option.
FAQs
How do I keep the vegetables from steaming instead of roasting?
Use two baking sheets to avoid overcrowding. This allows air to circulate and ensures proper roasting.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to prevent sogginess.
Can I make this ahead of time?
Yes, you can prep the veggies and season them up to a day in advance. Roast just before serving.
What can I serve these vegetables with?
They pair beautifully with roasted chicken, grilled steak, or baked fish.
Can I use fresh herbs instead of dried?
Absolutely. Use about three times the amount of fresh herbs compared to dried ones.
Why did my vegetables turn out soft?
They may have been too crowded on the pan or roasted at a lower temperature.
How can I make them extra crispy?
Increase oven temperature to 450°F for the last 5 minutes of roasting.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free.
Can I use other cheeses?
Yes, try Pecorino Romano or Asiago for a slightly different flavor.
How long can I store leftovers?
Up to 4 days in the refrigerator when kept in an airtight container.
Conclusion
Garlic Parmesan Roasted Vegetables are the perfect blend of simplicity and flavor. With their crispy texture, cheesy aroma, and herby seasoning, they make a versatile side dish that’s as healthy as it is delicious. Whether for weeknight dinners or holiday meals, this recipe is a go-to for any occasion.
Garlic Parmesan Roasted Vegetables are a flavorful, easy-to-make side dish featuring a medley of vegetables tossed with garlic, herbs, and Parmesan, then roasted to golden perfection.
Ingredients
3 cups cauliflower florets
3 cups broccoli florets
1 cup baby carrots
1 red onion, cut into thin wedges
1/3 cup olive oil
1/3 cup Parmesan cheese, plus 2 tablespoons for topping
4 garlic cloves, minced
1 1/2 teaspoons garlic salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
Black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 425°F (220°C). Lightly spray two rimmed baking sheets with nonstick spray.
In a large bowl, combine cauliflower, broccoli, carrots, and red onion.
Add olive oil, 1/3 cup Parmesan, minced garlic, garlic salt, thyme, rosemary, and black pepper. Toss everything until evenly coated.
Spread the vegetables in a single layer across the prepared baking sheets to avoid overcrowding.
Roast for 20 minutes, stir, then roast for another 20 minutes or until vegetables are golden and caramelized.
Sprinkle with the remaining 2 tablespoons of Parmesan and garnish with chopped parsley, if using. Serve warm.
Notes
Use two baking sheets to avoid steaming and ensure caramelization.
To make vegan, substitute Parmesan with nutritional yeast.
For a citrus twist, add a squeeze of lemon juice before serving.
Use fresh herbs if desired—triple the amount of dried herbs listed.
For extra crispiness, roast at 450°F for the last 5 minutes.
