Parmesan Roasted Vegetables
Oven-roasted veggies are always a win, but tossing them with parmesan? Yes, please!! These Parmesan Roasted Vegetables are golden, cheesy, and packed with flavor. They’re easy enough for weeknights but special enough to serve guests!
When it comes to roasted veggies, there are so many delicious possibilities! I usually start with hearty favorites like potatoes and sweet potatoes (because those crispy edges are so good!), then throw in some broccoli or Brussels sprouts for that toasty, nutty flavor. Red onions add a pop of sweetness, and if I’ve got zucchini or bell peppers hanging out in the fridge, they’re going in too! These easy parmesan roasted vegetables are my go to when I need something nourishing and delicious, and they go with so many different grain bowls!
Ingredients You Need
- Potato & Sweet Potato: The mix of starchy and naturally sweet adds depth and balance. Dice them into similar-sized cubes so they roast evenly. I used purple sweet potatoes (on accident.. ha!) but any version will be great!
- Broccoli: Break into florets, not too small, so they get crisp without burning.
- Red Onion: Adds sweetness and a bit of charred flavor when roasted.
- Olive Oil: Helps everything crisp up and carry the seasoning.
- Salt & Pepper: Essential for bringing out flavor.
- Garlic Powder, Oregano & Paprika: A simple but flavorful combo of warm, savory spices.
- Parmesan: Freshly grated parmesan cheese gives the best flavor and melt, but pre-grated works in a pinch. Sprinkle it on near the end so it melts and browns without burning.
What are the best vegetables for roasting?
The best vegetables for roasting are those that can hold up to high heat and develop deep flavor and crispy edges. Root vegetables like potatoes, sweet potatoes, carrots, and parsnips roast beautifully and caramelize well. Cruciferous veggies like broccoli, cauliflower, and Brussels sprouts get crispy and nutty in the oven. You can also roast red onions, bell peppers, zucchini, and mushrooms, just keep in mind that softer vegetables cook faster, so it’s helpful to group similar veggies together or chop the softer vegetables into bigger pieces.
How to Make Crispy Parmesan Roasted Vegetables
For the full ingredients list and instructions, click here.- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper for easy cleanup. I don’t recommend foil as my potatoes always stick to foil.
- Prep the veggies: Wash and dice the potato and sweet potatoes into evenly sized cubes. Cut the broccoli into florets and thinly slice the red onion. Pat everything dry with a clean towel to help the veggies roast up crispy.
- Season: Place all the vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, oregano, and paprika. Toss well until all the veggies are evenly coated.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they’re not crowded (use two sheets if needed). Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and golden with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!
How to Serve Them
These parm roasted vegetables are super versatile. Serve them as a side with roasted meats or fish, pile them into grain bowls (especially my roasted veggie bowl recipe), toss with pasta, or stuff them into wraps or pita with a drizzle of lemon tahini sauce. You can even crack an egg over leftovers and pop them in the oven for a roasted veggie breakfast hash!
Tips for Success
- Use starchy potatoes. Russet or Yukon Gold potatoes roast up with the best texture, since they are fluffy on the inside and golden-crisp on the outside. Waxy varieties (like red potatoes) don’t get quite as crispy.
- Slice evenly. Whenever you are baking a combination of vegetables together, make sure everything is chopped and prepped in to similar sizes. That way, everything should be done around the same time!
- Add parmesan near the end. For maximum flavor without burning, roast the potatoes until they’re almost done, then sprinkle the parmesan on during the last 5 minutes of baking so it melts and crisps without scorching.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for the best texture (they’ll lose some crispness in the microwave but still taste great). You can also enjoy them cold in salads or bowls.
Frequently Asked Questions
Absolutely! Try carrots, Brussels sprouts, cauliflower, or zucchini. Just keep an eye on the roasting time based on what you add.
Use Italian seasoning, smoked paprika, or your favorite spice blend instead. It’s totally flexible.
Yes, though you may need to work in batches! Air fry at 375°F for about 12–15 minutes, shaking halfway through. Add the parmesan during the last couple of minutes.
Best Parmesan Roasted Vegetables Recipe
Ingredients
Method
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper easy cleanup. I don't recommend foil as my potatoes always stick to foil.
- Prep the veggies: Wash and dice the potato and sweet potatoes into evenly sized cubes. Cut the broccoli into florets and thinly slice the red onion. Pat everything dry with a clean towel to help the veggies roast up crispy.
- Season: Place all the vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, oregano, and paprika. Toss well until all the veggies are evenly coated.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they’re not crowded (use two sheets if needed). Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and golden with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!
