Description
If you’ve ever thought vegetables were boring, this recipe is about to change your mind. A hot oven, good olive oil, and a generous sprinkle of Parmesan turn everyday veggies into a crispy, caramelized side dish everyone fights over. It’s simple, flexible, and packed with flavor—perfect for weeknights or special dinners.
Ingredients
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4 cups mixed vegetables, chopped
(broccoli, zucchini, bell peppers, carrots, cauliflower all work well) -
2 tablespoons olive oil
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¾ cup finely grated Parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Salt and freshly ground black pepper, to taste
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Optional garnish: chopped fresh parsley or lemon zest
Instructions
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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Prepare the veggies: Place chopped vegetables in a large bowl. Drizzle with olive oil and toss until evenly coated.
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Mix the coating: In a shallow bowl, combine Parmesan, garlic powder, onion powder, a pinch of salt, and black pepper.
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Coat the vegetables: Press each piece of oiled vegetable into the Parmesan mixture, coating all sides.
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Arrange: Place vegetables in a single layer on the baking sheet, leaving space between pieces.
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Roast: Bake for 10–12 minutes, flip the veggies, then roast another 10–13 minutes until golden and crispy.
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Finish: Remove from oven, garnish if desired, and serve hot.
Notes
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Dry your veggies well after washing—moisture prevents crisping.
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Don’t overcrowd the pan. Use two baking sheets if needed.
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Cut evenly so everything cooks at the same rate.
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Use freshly grated Parmesan for the best flavor and crunch.
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For extra brightness, add lemon zest right after baking.