Crispy Parmesan Garlic Roasted Veggies with Balsamic Glaze is a delicious and healthy side dish that you can easily make at home. This recipe showcases a colorful medley of vegetables combined with flavorful seasonings, making it a perfect addition to any meal. Whether you are a veggie lover or just looking to add more nutritious foods to your diet, this dish is sure to impress!
Why Make This Recipe
Making Crispy Parmesan Garlic Roasted Veggies is not just about taste; it also offers numerous health benefits. Roasting vegetables enhances their natural sweetness and flavor while keeping them packed with nutrients. The addition of Parmesan cheese gives a delightful crunch and a savory touch, while the balsamic glaze adds a tangy sweetness that brings everything together. It’s a quick and easy way to enjoy a variety of vegetables in one dish!
How to Make Crispy Parmesan Garlic Roasted Veggies
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons balsamic glaze
Directions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli, cauliflower, bell peppers, and zucchini with olive oil, minced garlic, sea salt, black pepper, and Italian seasoning until everything is evenly coated.
- Spread the veggies out in a single layer on the prepared baking sheet.
- Roast the vegetables for 20 minutes, flipping them once halfway through the cooking time.
- After 20 minutes, sprinkle the grated Parmesan cheese over the veggies and return to the oven for an additional 5-7 minutes, or until the cheese is golden and the veggies are crisp-tender.
- Remove from the oven and drizzle immediately with balsamic glaze before serving.
How to Serve Crispy Parmesan Garlic Roasted Veggies
These roasted veggies make a great side dish for any main course. Serve them alongside grilled chicken, steak, or fish for a balanced meal. They are also delicious on their own as a light snack or tossed into salads for added flavor and crunch.
How to Store Crispy Parmesan Garlic Roasted Veggies
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again to maintain that crispy texture.
Tips to Make Crispy Parmesan Garlic Roasted Veggies
- Cut Veggies Evenly: Make sure to cut the vegetables into similar sizes to ensure they cook evenly.
- Don’t Overcrowd: Spread the veggies in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Experiment with Cheese: If you want to try different flavors, you can substitute Parmesan with other cheeses like mozzarella or feta.
Variation
Feel free to mix and match your favorite vegetables! Asparagus, carrots, or Brussels sprouts work great in this recipe. You can also change the seasoning to suit your taste; try adding paprika, chili flakes, or lemon zest for additional flavor.
FAQs
1. Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but they may not get as crispy. Thaw them first and pat dry to remove excess moisture before roasting.
2. What can I use instead of balsamic glaze?
If you don’t have balsamic glaze, you can drizzle regular balsamic vinegar after roasting, or use a different type of glaze or sauce that you prefer.
3. Is this recipe vegan?
No, this recipe contains Parmesan cheese, which is not vegan. However, you can omit the cheese or use a dairy-free cheese alternative to make it vegan.
Enjoy making and serving Crispy Parmesan Garlic Roasted Veggies with Balsamic Glaze for a delightful and healthy addition to your meals!
