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Roasted Vegetables with Garlic and Parmesan

Delicious amazing roasted vegetables with garlic and parmesan has  fantastic flavor from fresh garlic, olive oil and a big dash of parmesan cheese.

Deliciously amazing roasted vegetables with fantastic flavor from fresh garlic, herbs, 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.

To satisfy my craving for something health-ish, I bought some gorgeous veggies at the farmers market and made my favorite roasted vegetables with garlic and parmesan…a real savory treat and I upped the vitamin ante by including brussel sprouts. No one else likes them, so more for me!

Ingredients to make Roasted Vegetables with Garlic and Parmesan

This recipe is super simple with just vegetables, a little oil, garlic, a few herbs and of course, grated parmesan cheese all roasted on a large sheet pan. (we love this BIG Sheet from Amazon).Easy!

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.

  • Butternut Squash
  • Brussel Sprouts
  • Carrots
  • Red Onion
  • Olive Oil
  • Parmesan Cheese
  • Spices – thyme, rosemary, garlic powder, black pepper and sea salt
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 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.

Deliciously amazing roasted vegetables with fantastic flavor from fresh garlic, herbs, olive oil and a big dash of parmesan cheese.

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!

Amazing Roasted Vegetables with Garlic and Parmesan

5 from 2 votes
Deliciously amazing roasted vegetables with fantastic flavor from fresh garlic, herbs, olive oil and a big dash of parmesan cheese.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 135

Click highlighted ingredients to buy them!


  • 4 cups butternut squash, 1 large, 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 tbsp olive oil
  • 1-1/2 tsp thyme
  • 1-1/2 tsp rosemary
  • 1/2 tsp garlic powder
  • 1/4 cup parmesan cheese, finely shredded
  • 1/4 tsp ground pepper
  • sea salt , optional


  • Preheat the oven to 400°F.
  • In a large bowl, add the cut vegetables. In a small bowl, stir together the olive oil, thyme, rosemary, garlic. Pour over the vegetables and stir to coat. Sprinkle 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.
  • 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.


Note – cut all vegetables into uniform sized pieces for more even cooking.


Serving: 1serving | Calories: 135kcal | Carbohydrates: 21.89g | Protein: 4.66g | Fat: 4.7g | Saturated Fat: 1.08g | Cholesterol: 2.13mg | Sodium: 94mg | Potassium: 694.86mg | Fiber: 5.37g | Sugar: 5.65g | Vitamin A: 16449.52IU | Vitamin C: 72.32mg | Calcium: 126.45mg | Iron: 1.72mg
Course: Side Dish
Cuisine: American

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One Comment

  1. 5 stars
    love roasted veggies…so much better than boiled or frozen. Thanks for sharing the recipe.

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