Delicious amazing roasted vegetables with Garlic and Parmesan has fantastic flavor from fresh garlic, olive oil and a big dash of parmesan cheese.
There is a restaurant a few blocks from us where I would always get the mixed vegetables as my side with the meal. When we stopped in last week, this option had dropped off the menu. When I asked why, I was told that veggies cost too much so they will not be available as a side anymore, but can be purchased separately. I guess that’s the way things go sometimes.
Either way, I bought some gorgeous veggies at the farmers market and made my favorite roast vegetables, including brussel sprouts. No one else likes them, so more for me!! I kept it really simple with just a little oil, garlic, a few herbs and parmesan.
One of my favorite veggies included in the mix is butternut squash. You can buy them already peeled and chopped, which can be pricey, or do it yourself. If you need help, you can check out my post on How To Easily Peel and Seed Butternut Squash.
Is Roasting Vegetables A Healthy Way to Cook Them?
Some people have asked whether or not roasting vegetables in the oven is healthy. Yes, it is…generally. High heat can break down some of the nutrients in vegetables, and increase it in others. And remember that regardless, they’re still veggies at heart: filling, full of fiber, low in calories and rich in minerals.
Roasting vegetables in the oven does lower the levels of some nutrients, especially water-soluble vitamins like C and some B vitamins. But it’s a trade off, because cooking can also make some nutrients easier for the body to absorb. Tomatoes that are cooked, for example, provide higher levels of lycopene for cardiovascular benefits. Another example is that carrots, when cooked instead of raw, have higher levels of carotenoids, which are rich in antioxidants.
One thing to be careful of is the amount of oil that is used to roast the vegetables. It is high in calories and fat. So, go easy on the oil, and keep the oven temperature at about 400 degrees F. The smoke point of oil is 410 degrees F, so the oven temperature should stay below that point. Also, salt your veggies after cooking. Adding salt before or during cooking can lower the smoke point of the oil.
If the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other kinds of veggies. And if you like sweet and sour with your veggies, how about a splash of balsamic vinegar on them! Delicious!
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Deliciously amazing roasted vegetables with fantastic flavor from fresh garlic, herbs, olive oil and a big dash of parmesan cheese.
- 1 large butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1 pound brussel sprouts, halved, with stems and outer leaves removed
- 4 large carrots, peeled and sliced diagonally 1/2 inch thick
- 1 large red onion, coursely chopped
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons rosemary
- 1/2 teaspoon garlic powder
- 1/4 cup parmesan cheese, finely shredded
- 1/4 teaspoon fresh ground pepper
- sea salt to taste
- Preheat the oven to 400 Degrees F.
- In a large bowl, add the vegetables.
- In a small bowl, stir together the olive oil, thyme, rosemary, garlic. Pour over the vegetables and stir to coat.
- Sprinkle to parmesan cheese and pepper over the vegetables and toss again to coat.
- Spread the coated vegetables out in a single layer on a large baking pan.
- Transfer the pan to the oven and bake for 35 – 45 minutes. Stir and flip the vegetables over after 20 minutes. Continue to cook until squash is fork tender.
- Salt vegetables to taste.
- Serve immediately while hot.
Note – cut all vegetables into uniform sized pieces for more even cooking.
Keywords: vegetables,roast vegetables,healthy,side dish, dinner, squash, recipe, healthy recipe