Roasted Parmesan Vegetables are quick and easy to make any time of year.
Have you ever gone to someone’s home for dinner, and they served the most amazing dish? Your only thought during the meal is, “I have to have this recipe.” A couple of years ago, we went to our daughter’s home for dinner, and she served Roasted Parmesan Vegetables. We were smitten. We had to have the recipe. It was so simple and could literally be any combination of veggies. Wow!
Roasted Parmesan Vegetables have become a regular, almost weekly, side dish at our house. It is so much fun to change up the recipe. You can use whichever vegetables are available that day from your garden. We love to use whatever vegetables are on the weekly ad at the grocery store. But most of all, we like to change up the recipe to reflect the seasons. Each season has its own selection of fresh vegetables, and the varieties are endless.
Also, during the warm weather months, we like to roast them outside on the grill. Now that is an extra flavor bonus that is not found in the ingredient list.
Roasted Parmesan Vegetables
Ingredients:
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 1 Medium Red Onion
- 10 – 15 Brussels Sprouts
- 1 Medium Yam
- 1 small bag of Baby (or Petite) Carrots
- Salt and Pepper
- Garlic Powder
- Italian Seasoning
- 8 – 12 oz shredded Parmesan Cheese
- Olive Oil
Options: We have used Mushrooms, Potatoes, Asparagus, and Garlic Cloves. Seasonal Vegetables like Zucchini Squash, Yellow Squash, or Summer Squash are great during the Summer. Winter Squash like Table Queen, Banana, or even Pumpkin (peeled) are good for the Fall months.
Instructions:
Preheat oven to 375 degrees.
Chop the bell peppers, red onion and yam into bite-sized pieces, about ½ in x ½ in. Slice the Brussels sprouts in half.
On a large cookie sheet, mix your chopped vegetables, baby carrots, and Brussels sprouts and spread them evenly across the pan.
First, sprinkle the veggies with salt and pepper to taste. We use about ¼ tsp coarse black pepper. We do not salt our veggies, so the amount of salt would be to your taste.
Then, season the veggies with garlic powder and Italian seasoning, also to taste. We use about ¼ tsp garlic powder and about ½ tsp Italian seasoning. But again, this is to your taste.
Now, give the veggies a good drizzle of olive oil. With your hands, mix the veggies until coated with oil. Again, spread them evenly across the pan.
Next, sprinkle the Parmesan cheese over the veggies.
Place the veggies in the oven on the middle shelf. Cook for about 40 minutes. Note, if your veggie chucks are larger or you are using potatoes or peeled Winter squash, you will need 5 to 10 more minutes.
Serve immediately while the veggies are still hot. Time your veggies to come out of the oven at the time you plan on serving them.
We are sure that this recipe will become a favorite at your home too. Enjoy!
Look for more “Justforthe.fun” family favorite recipes in the “Food” section of our blog. Try our Chicken Salad Wraps, Chile Verde Quinoa Casserole, and our Bacon and Sausage Breakfast Casserole. Also, try our Picnic recipes: Honey Roasted Turkey Pinwheels and Summer Pea Salad.
And always remember it’s “Justforthe.fun!”