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Crispy Parmesan Garlic Roasted Veggies

Crispy Parmesan Garlic Roasted Veggies

A simple yet incredibly flavorful side dish featuring a medley of crisp-tender vegetables coated in a savory garlic, herb, and Parmesan crust, perfectly roasted to golden perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb Broccoli Florets Cut into bite-sized pieces
  • 1 lb Carrots Peeled and sliced diagonally
  • 1 large Red Onion Cut into thick wedges
Coating & Seasoning
  • 3 tbsp Olive Oil
  • 4 cloves Garlic Minced
  • 1/2 cup Parmesan Cheese Freshly grated
  • 1 tsp Dried Italian Herbs
  • 1/2 tsp Salt Or to taste
  • 1/4 tsp Black Pepper Freshly ground

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a very large bowl, combine the broccoli florets, sliced carrots, and red onion wedges.
  3. In a small bowl, whisk together the olive oil and minced garlic. Pour this mixture over the vegetables and toss well until everything is evenly coated.
  4. In a separate small bowl, combine the grated Parmesan cheese, Italian herbs, salt, and black pepper. Sprinkle this seasoning mixture over the oiled vegetables and toss again until the vegetables are generously coated with the Parmesan mixture.
  5. Spread the coated vegetables in a single layer across the prepared baking sheet, ensuring they are not overcrowded. This is crucial for crispiness.
  6. Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender-crisp and the edges of the Parmesan have browned and crisped up.
  7. Remove from the oven and serve immediately as a perfect side dish.

Notes

For maximum crispiness, ensure your vegetables are dry before tossing with oil. If using frozen vegetables, thaw and pat them completely dry first. Feel free to substitute vegetables like cauliflower, Brussels sprouts, or zucchini.