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Side view of parmesan roasted vegetables on a roasting pan.

Best Parmesan Roasted Vegetables Recipe

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!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 large potato diced
  • 1 sweet potato diced
  • 1 head of broccoli cut into florets
  • 1 red onion sliced into thin slices
  • 2 tbsp olive oil
  • 1 to 1 ½ tsp salt
  • ¼ tsp black pepper
  • ¾ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp paprika
  • ½ cup freshly grated parmesan or ¼ cup pre-grated, added at the end

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!

Notes

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.

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