Description
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.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
