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For this dish, I use a mix of colorful veggies. Here’s what you need: - 1 cup broccoli florets - 1 cup cauliflower florets - 1 cup carrot slices - 1 cup bell peppers, chopped (any color) These veggies add great taste and look nice on the plate. You can pick your favorite colors too. Seasoning makes all the difference. Here’s what to grab: - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste The garlic gives a rich flavor, while the oregano and paprika add warmth. Olive oil helps everything roast nicely. Cheese adds a creamy touch. For this recipe, you will need: - ½ cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) Parmesan melts beautifully and gives a savory finish. Fresh parsley brightens the dish and makes it look pretty. Start by preheating your oven to 425°F (220°C). This high heat helps the veggies get tender and golden. A hot oven cooks them evenly and quickly. Take a large mixing bowl. Add 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 cup of carrot slices, and 1 cup of chopped bell peppers. These colorful veggies make the dish fun and tasty! Now, drizzle 2 tablespoons of olive oil over the veggies. Add 4 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Sprinkle salt and pepper to taste. Toss everything well so the veggies are coated in oil and spices. Spread the veggie mix in a single layer on a large sheet pan. This helps them roast evenly. Place the pan in the preheated oven and roast for 20-25 minutes. Stir the veggies halfway through for even cooking. After roasting, take the pan out of the oven. Sprinkle ½ cup of grated Parmesan cheese over the hot veggies. Return the pan to the oven for another 3-5 minutes. This melts the cheese and gives it a nice, golden color. Once done, remove the pan and let it cool for a couple of minutes. Garnish with chopped fresh parsley before serving. Enjoy your delicious roasted garlic Parmesan veggies! To get perfect roasted veggies, keep them in a single layer. If they overlap, they won’t brown well. Stir the veggies halfway through cooking. This helps them roast evenly. Use a large sheet pan. This gives each piece room to breathe. For strong garlic taste, use fresh garlic cloves. Mince them finely for the best flavor. You can also roast the garlic first. This gives a sweet and rich taste. If you want less garlic flavor, use less. Start with two cloves and adjust to your liking. To melt cheese perfectly, add it at the end of roasting. After 20-25 minutes, sprinkle grated Parmesan over the hot veggies. Return the pan to the oven for 3-5 minutes. This makes the cheese bubbly and golden. For extra flavor, try mixing different cheeses. {{image_2}} You can switch up the veggies in this dish. Try using zucchini, asparagus, or green beans. Each brings its own flavor. You can also mix in Brussels sprouts or cherry tomatoes for a fun twist. Just remember to cut them into similar sizes. This helps them cook evenly. Parmesan is great, but you can explore other cheeses too. Feta adds a tangy kick. Cheddar gives a rich, creamy taste. For a nutty flavor, try Gruyère. You can even use vegan cheese if you want a plant-based option. Just sprinkle it on as you would with Parmesan. Feel free to play with the spices. If you like heat, add red pepper flakes or cayenne. For a herby flavor, try thyme or basil. Lemon zest can brighten the dish and add freshness. Experiment with your favorite spices to find your perfect mix. Remember, the goal is to have fun and make it your own! After you enjoy your roasted garlic Parmesan veggies, store them in the fridge. Use an airtight container to keep them fresh. They will stay good for about 3 to 5 days. Make sure to let them cool before sealing. This helps prevent moisture build-up inside the container. If you want to save space, you can also use a glass jar. If you want to keep your veggies longer, freezing is a great option. First, let them cool completely. Next, spread them out on a baking sheet in a single layer. Freeze for about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. Remove as much air as you can before sealing. The roasted garlic Parmesan veggies will last for about 2 to 3 months in the freezer. To reheat your veggies, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the veggies on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This keeps them moist and helps the cheese melt again. You can also use a microwave if you’re in a hurry. Just heat them for 1 to 2 minutes, stirring halfway. Enjoy your tasty veggies again! To make Roasted Garlic Parmesan Veggies vegan, simply skip the cheese. Use nutritional yeast instead. It gives a cheesy flavor without dairy. You can sprinkle about half a cup on the veggies before roasting. This keeps it tasty and vegan-friendly. Yes, you can prepare the veggies ahead of time. Chop the broccoli, cauliflower, carrots, and bell peppers. Store them in the fridge in an airtight container. You can do this a day in advance. When you are ready, just season and roast them. This saves time and makes cooking easier. These roasted veggies go well with many dishes. Serve them with grilled chicken or baked fish for protein. They also pair nicely with quinoa or rice for a hearty meal. If you want a lighter option, serve them with a fresh salad. The flavors balance well, making your meal complete. In this blog post, we covered how to make delicious roasted garlic parmesan veggies. We explored the best ingredients, from veggies and cheese to seasonings. I shared easy steps to roast your dish perfectly, along with tips to enhance flavors. You learned variations to keep things fresh and storage ideas for leftovers. Roasting veggies gives great taste and nutrition. The right method can turn any meal exciting. Enjoy making your roasted garlic parmesan veggies!

Roasted Garlic Parmesan Veggies Sheet Pan

Elevate your veggie game with this Roasted Garlic Parmesan Veggies Sheet Pan recipe! Packed with colorful vegetables like broccoli, cauliflower, and bell peppers, this easy dish is bursting with flavor. Just toss the veggies with garlic, olive oil, and spices, roast them to perfection, and finish with melted Parmesan for a delicious side that everyone will love. Click through to explore this simple recipe and get ready for a scrumptious healthy treat!
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Ingredients
  

1 cup broccoli florets

1 cup cauliflower florets

1 cup carrot slices

1 cup bell peppers, chopped (any color)

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, carrot slices, and bell peppers.

      Drizzle the olive oil over the vegetables and add the minced garlic, oregano, paprika, salt, and pepper. Toss everything together until the veggies are evenly coated.

        Spread the vegetable mixture in a single layer on a large sheet pan.

          Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown, stirring halfway through for even cooking.

            After roasting, remove the pan from the oven and sprinkle the grated Parmesan cheese over the hot vegetables. Return the pan to the oven for an additional 3-5 minutes, just until the cheese melts and becomes slightly golden.

              Once done, remove from the oven and let cool for a couple of minutes. Garnish with chopped fresh parsley before serving.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4