Crispy Parmesan Garlic Roasted Veggies
A delicious and healthy side dish featuring a colorful medley of roasted vegetables tossed with garlic, olive oil, Parmesan, and drizzled with balsamic glaze.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
Seasonings and Oils
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Toppings
- 1/2 cup freshly grated Parmesan cheese Can substitute with other cheeses if desired
- 2 tablespoons balsamic glaze Can use balsamic vinegar or other sauces as an alternative
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to maintain crispiness. Cut vegetables evenly and don't overcrowd the baking sheet for best results.