Go Back
To make Sheet-Pan Garlic Parmesan Roasted Veggies, gather these fresh ingredients: - 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (red or yellow) - 3 tablespoons olive oil - 4 cloves garlic, minced - ½ cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients blend together to create a colorful and tasty dish. The broccoli and cauliflower add crunch, while cherry tomatoes bring sweetness. The bell pepper adds flavor and bright color. Olive oil helps the veggies roast well. Garlic gives a strong taste, and Parmesan cheese adds richness. Dried Italian herbs bring a warm, savory note. Salt and pepper enhance all the flavors. Fresh parsley offers a nice touch for garnish. When you choose your veggies, look for bright colors and firm textures. This dish is not just healthy; it's also fun to make! Enjoy the process of chopping and mixing each ingredient. This is where your cooking adventure begins! Start by preheating your oven to 425°F (220°C). This heat helps the veggies roast nicely. Next, line a large baking sheet with parchment paper. This step makes cleanup easy and helps prevent sticking. In a large mixing bowl, add the broccoli florets, cauliflower florets, halved cherry tomatoes, and diced bell pepper. Drizzle 3 tablespoons of olive oil over the veggies. Add 4 cloves of minced garlic, 1 teaspoon of dried Italian herbs, and some salt and pepper. Toss everything well until the vegetables are coated. This mix is key to great flavor. Spread the vegetable mixture evenly on the prepared baking sheet. Make sure they are in a single layer. This helps them roast evenly. Place the baking sheet in the preheated oven and roast for 20 minutes. The high heat brings out the natural sweetness in the veggies. After 20 minutes, take the baking sheet out of the oven. Sprinkle ½ cup of grated Parmesan cheese over the veggies. This cheese adds a rich, savory flavor and a delightful crunch. Put the baking sheet back in the oven to roast for another 5 to 10 minutes. Watch closely until the cheese is golden and the veggies are tender. Once roasted, remove the sheet pan from the oven. Let it cool for a few minutes. Then, transfer the roasted veggies to a serving platter. For a fresh finish, sprinkle chopped parsley on top. This adds color and a bit of brightness to your dish. Enjoy your delicious creation! To get your veggies just right, set your oven to 425°F (220°C). This high heat gives you that crispy texture. Make sure to spread the veggies in one layer on the baking sheet. If they overlap, they will steam and not roast well. Always check for doneness. You want them tender but still firm. Cut all your veggies into similar sizes. This helps them cook evenly. For broccoli and cauliflower, aim for bite-sized pieces. Cherry tomatoes should be halved, and bell peppers diced into small chunks. This way, they will all finish cooking at the same time. Add more flavor with simple changes. Try different herbs like rosemary or thyme. A pinch of red pepper flakes can add heat. You can also mix in lemon juice before serving for a fresh twist. For extra richness, drizzle with balsamic glaze. Don’t forget to taste and adjust the salt and pepper before cooking! {{image_2}} You can mix and match veggies to suit your taste. Instead of broccoli and cauliflower, try these: - Zucchini, sliced - Carrots, chopped - Asparagus, cut into pieces - Brussels sprouts, halved These options bring new flavors and colors to your dish. Parmesan is great, but feel free to switch it up. Here are some tasty cheese ideas: - Feta adds a tangy kick - Cheddar gives a rich flavor - Mozzarella melts beautifully Experiment with these for a fresh twist on your veggies. Spices can change the whole dish. If you want a different vibe, try these: - Cumin for a warm taste - Paprika for a smoky flavor - Fresh herbs like basil or dill for brightness These changes can make your roasted veggies exciting and new. To store your leftover garlic Parmesan roasted veggies, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This keeps them crispy and tasty. Alternatively, you can use a microwave. Just heat in 30-second bursts until warm. If you want to freeze your roasted veggies, let them cool down completely. Then, place them in a freezer-safe bag. Make sure to remove excess air before sealing. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight, then reheat as usual. Yes, you can use frozen vegetables. They may need a bit longer to cook. Frozen veggies often contain extra water. This can make them less crispy. If using frozen, roast them until they are tender. To make this dish vegan, skip the Parmesan cheese. You can use nutritional yeast instead. It adds a cheesy flavor. You can also try vegan cheese options. Just sprinkle it on before the last roasting step. These roasted veggies pair well with many dishes. You can serve them with grilled chicken or fish. They also go well with pasta or quinoa. For a light meal, enjoy them with a fresh salad. Leftovers can last up to four days in the fridge. Store them in an airtight container. Reheat in the oven for best results. This keeps them crispy and tasty. Yes, you can prep the veggies ahead of time. Chop and mix them with oil and spices. Store them in the fridge for up to 24 hours. Just roast them when you're ready to eat. You learned how to make delicious Sheet-Pan Garlic Parmesan Roasted Veggies. We covered key ingredients, step-by-step instructions, and tips for the perfect roast. You saw how to adjust flavors and find creative variations too. Now you can enjoy tasty, healthy dishes anytime. Keep experimenting with your favorite veggies and seasonings. This recipe is fun and easy, making it a great addition to your kitchen. Enjoy your cooking adventures!

Sheet-Pan Garlic Parmesan Roasted Veggies

Elevate your dinner game with these simple and delicious sheet-pan garlic Parmesan roasted veggies! This easy recipe brings together broccoli, cauliflower, cherry tomatoes, and bell pepper, all drizzled in olive oil and tossed with garlic and herbs. In just 35 minutes, you can enjoy a colorful, healthy dish that's perfect for any meal. Click through to explore this flavorful recipe and make your veggies shine!
Print Recipe Pin Recipe

Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup cherry tomatoes, halved

1 bell pepper, diced (red or yellow)

3 tablespoons olive oil

4 cloves garlic, minced

½ cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the broccoli, cauliflower, cherry tomatoes, and bell pepper.

      Drizzle the olive oil over the veggies, then add the minced garlic, Italian herbs, salt, and pepper. Toss everything together until the vegetables are thoroughly coated.

        Spread the vegetable mixture evenly on the prepared baking sheet in a single layer for even roasting.

          Roast in the preheated oven for 20 minutes.

            After 20 minutes, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the veggies.

              Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the cheese is golden and the vegetables are tender and slightly crispy.

                Once done, take the sheet pan out of the oven and let it cool for a few minutes.

                  Transfer the roasted veggies to a serving platter and sprinkle fresh chopped parsley on top for a pop of color and freshness.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4