Sheet Pan Parmesan Roasted Vegetables
If you’re looking for a super easy side dish packed with fresh vegetables, this garlic parmesan roasted vegetables recipe is just what you need. These oven-roasted vegetables bring out the natural sweetness of root vegetables while turning beautifully golden brown in the oven.
Whether you’re making sheet pan dinners vegetarian, looking for healthy dinner ideas, or need a go-to veggie sheet pan recipe, these parmesan roasted vegetables are a great addition to your rotation.
Why You’ll Love This Recipe
- Best Oven-Roasted Vegetables – Crispy, flavorful, and delicious!
- Super Easy Side Dish – Simple prep and cooking make this a go-to parmesan roasted vegetables recipe.
- Uses Fresh, Seasonal Ingredients – Great for harvest vegetables in fall or fresh garden produce in the summer.
- Great Options for Meal Prep – Store leftovers in an airtight container for easy reheating.
Ingredients
Here is what you will need for this quick and easy sheet pan roasted vegetables recipe:
- Mixed Vegetables: Choose your favorite vegetables, but for this recipe I used zucchini, yellow squash, carrots, red onion, broccoli, red bell pepper, and yellow bell pepper.
- Butter: Helps the seasoning stick to the veggies and adds a rich flavor. I don’t recommend using olive oil as these cook at a high temperature above the smoke point of olive oil.
- Parmesan Cheese: Adds a nutty, salty flavor and helps the vegetables develop a crispy, golden topping.
- Herbs and Spices: A mix of herbs that brings warmth and depth to the roasted veggies recipe.
- Paprika: Adds a touch of smokiness and enhances the natural sugars in the vegetables.
Kitchen Tools: (affiliate links) Sheet Pan
How to Make Parmesan Roasted Vegetables on a Sheet Pan
- Set your oven to high heat at 425°F. Prepare a large sheet pan by spreading a thin layer of butter on it or using parchment paper.
- Chop all fresh vegetables into similar-sized pieces to ensure even cooking.
- Spread the vegetables in a single layer on the baking sheet. Drizzle with melted butter.
- In a small bowl, mix all the spices. Sprinkle the seasoning evenly over the vegetables.
- Place the whole pan on the middle rack and roast for 25 minutes.
- Remove the vegetables from the oven, sprinkle with parmesan cheese, and return them to the oven on the top rack. Bake for another 10 minutes.
- Season with salt and pepper if needed, then serve immediately.
Recipe Tips
- Try Different Vegetables: Switch things up by adding new veggies to this garlic parmesan roasted vegetables recipe! Try brussels sprouts, sweet potatoes, green beans, garlic scapes, orange bell peppers or red potatoes for a fresh take. Roasting a mix of root vegetables and lighter veggies creates the perfect balance of texture and flavor!
- Cut into Similar Sized Pieces – To ensure even cooking, chop all the vegetables into similar sized pieces so they roast at the same rate.
- Easy Clean Up: Use aluminum foil or parchment paper on the baking sheet to make clean up easy.
- Check for Doneness: After 25 minutes, check the vegetables by piercing them with a fork. If they’re tender, they’re ready for parmesan cheese! If not, return them to the oven for a few more minutes until they reach that perfect roasted texture.
How to Store Leftovers
Refrigerate: Place any remaining parmesan roasted vegetables in an airtight container and refrigerate for up to 4 days.
Re-Heat: To reheat, spread them on a baking sheet and warm in the oven at 375°F until heated through.
More Sheet Pan Recipes
Sheet Pan Parmesan Roasted Vegetables
Equipment
- 1 9×13 sheet pan
Ingredients
- 1 zucchini
- 1 yellow squash
- 2 large carrots, peeled
- 1 small red onion
- 1 small head of brocolli
- 1 red bell pepper
- 1 yellow bell pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup melted butter
- ½ cup freshly grated parmesan cheese
- salt + pepper, to taste
Instructions
- Set your oven to high heat at 425°F. Prepare a large sheet pan by spreading a thin layer of butter on it or using parchment paper.
- Chop all fresh vegetables into similar-sized pieces to ensure even cooking.
- Spread the vegetables in a single layer on the baking sheet. Drizzle with melted butter.
- In a small bowl, mix all the spices. Sprinkle the seasoning evenly over the vegetables.
- Place the whole pan on the middle rack and roast for 25 minutes.
- Remove the vegetables from the oven, sprinkle with parmesan cheese, and return them to the oven on the top rack. Bake for another 10 minutes.
- Season with salt and pepper if needed, then serve immediately.
Notes
- Try Different Vegetables: switch things up by adding new veggies to this delicious recipe! Try brussels sprouts, sweet potatoes, green beans, garlic scapes, orange bell peppers or red potatoes for a fresh take. Roasting a mix of root vegetables and lighter veggies creates the perfect balance of texture and flavor!
- Cut into Similar Sized Pieces – To ensure even cooking, chop all the vegetables, into similar sized pieces so they roast at the same rate.
- Easy Clean Up: Use aluminum foil or parchment paper on the baking sheet to make clean up easy.
- Check for Doneness: After 25 minutes, check the vegetables for doneness by piercing them with a fork. If they’re tender, they’re ready for parmesan cheese! If not, return them to the oven for a few more minutes until they reach that perfect roasted texture.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
