Sheet Pan Garlic Parmesan Roasted Vegetables

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Want to make tasty veggies without much fuss? Sheet pan garlic Parmesan roasted vegetables are your answer. You can quickly whip up a delicious and healthy side dish using just one pan. This recipe is super easy and uses common ingredients like broccoli, carrots, and cauliflower.

Toss your veggies with olive oil, garlic, and Parmesan cheese. Spread them on a sheet pan and pop them in the oven. In about 20 minutes, you’ll have crispy, flavorful vegetables that everyone will love. It’s a great way to get more veggies in your diet without spending hours in the kitchen.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make sheet pan garlic Parmesan roasted vegetables:

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 3-4 carrots, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Don’t have all these veggies on hand? No problem! You can swap in other options like:

Cubed butternut squash
Diced bell peppers
Halved Brussels sprouts
Cubed potatoes or sweet potatoes

For the seasonings, try these substitutes:

Use dried herbs like rosemary or thyme instead of Italian seasoning
Swap garlic powder for fresh garlic
Replace Parmesan with nutritional yeast for a dairy-free option

The key is to use vegetables that roast well and seasonings you enjoy. Feel free to adjust amounts to your liking.

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.

Chop your veggies into bite-sized pieces. Mix cauliflower, broccoli, carrots, and onions in a big bowl.

Drizzle olive oil over the vegetables. Add minced garlic, garlic salt, Italian seasoning, and black pepper. Toss everything together.

Sprinkle 1/3 cup of grated Parmesan cheese over the veggies. Mix well to coat evenly.

Spread the vegetables on your prepared sheet pan in a single layer. Make sure they’re not overcrowded.

Pop the pan in the oven and roast for 20 minutes. Then, give the veggies a quick stir and rotate the pan.

Continue roasting for another 10-15 minutes. Your veggies should be tender and lightly browned.

Take the pan out of the oven. Sprinkle more Parmesan cheese on top if you like.

Serve your garlic Parmesan roasted vegetables hot. They’re great as a side dish or even as a light meal on their own.

Tips, Tricks & Storing

Cut veggies into similar sizes for even cooking. This helps everything roast at the same rate.

Spread vegetables in a single layer on the sheet pan. Avoid overcrowding to ensure they roast instead of steam.

For extra crispy results, flip the veggies halfway through cooking. This allows both sides to brown nicely.

Don’t skimp on the oil. A good coating helps the vegetables caramelize and get those delicious crispy edges.

Try adding different herbs and spices to switch up the flavors. Rosemary, thyme, or Italian seasoning work great.

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for best results.