Description
A quick and easy recipe for delicious roasted vegetables seasoned with garlic and herbs.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 8 oz baby carrots, halved lengthwise
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice, optional
Instructions
- Preheat the oven: Heat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Season the vegetables: Add broccoli, cauliflower, zucchini, bell pepper, onion, and carrots to a large bowl. Drizzle with olive oil and add minced garlic, Italian seasoning, parsley, garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.
- Arrange: Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding so the vegetables roast instead of steam.
- Roast: Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender and lightly charred around the edges.
- Add Parmesan: Sprinkle Parmesan over the vegetables during the last 3–5 minutes of roasting.
- Finish: Remove from the oven and drizzle with lemon juice if desired. Sprinkle with fresh parsley.
- Serve: Serve immediately while hot and golden.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- Adjust the seasoning to your taste preference.
- For a vegan option, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg