Go Back

Garlic Parmesan Roasted Vegetables

Roasting brings out the natural sweetness in vegetables, and the garlic parmesan coating makes them absolutely irresistible. These vegetables are so good, even picky eaters ask for seconds. The key is high heat and not overcrowding the pan—that’s what gets them crispy instead of steamed. Mix and match whatever vegetables you have on hand. This recipe turns vegetables into the star of the meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • Salt and pepper

Method
 

  1. Preheat oven to 425°F. Make sure your oven is fully preheated before putting anything in — this ensures even baking from the very first minute.
  2. Toss vegetables with olive oil, garlic, and seasonings. Always taste as you go — you can add more seasoning, but you can't take it away!
  3. Spread on baking sheet in single layer.
  4. Roast 25-30 minutes, stirring halfway. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  5. Sprinkle with parmesan in last 5 minutes.
  6. Season with salt and pepper. Always taste as you go — you can add more seasoning, but you can't take it away!