Super easy, and they taste incredible! These crispy garlic and parmesan roasted vegetables will quickly become a dinnertime favourite.

Roasted vegetables? Yes please. I must admit to being a little obsessed with this roasted vegetables. (See these maple roasted carrots and parsnips, these roasted squash fajitas, and these honey roasted root vegetables with apples for evidence.)

The thing is, roasting makes vegetables taste amazing. Just a glug of oil and a hot oven, and the vegetables come out crispy, flavourful and beautiful to look at.

Garlic and parmesan roasted green beans and carrots.

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Simple or complicated

While a glug of oil is all very well, sometimes you need to add something extra. Something yummy!

It’s hard to think how you could go wrong by adding garlic and parmesan to roasted vegetables, and the answer, it turns out, is that you can’t. Although so far I’ve only parmesan roasted beans, carrots and romanesco cauliflower, they have all been fantastic! As a result, we will certainly be experimenting with more parmesan roasted vegetables in due course.

Parmesan roasted vegetables

These garlic and parmesan roasted veg are just the sort of side-dish that you can eat a whole plate of. Which is just what my daughter Kipper did!

They came with a saffron-infused risotto of which she ate very little, preferring to scoff the fabulous garlicky parmesan roasted vegetables instead.

Close up of parmesan roasted carrots and beans.

Give it a try!

I hope I’ve persuaded you to give this recipe a whirl. Not least because it’s fantastically easy, but mostly because the results are spectacular. Do let me know if you try it out with other sorts of vegetables. I think broccoli, courgettes, and miscellaneous roots are on our ‘to do’ list.

Tray of garlic and parmesan roasted romanesco florets.

Romanesco questions

A word about romanesco. A couple of people have asked where to get them. I do occasionally see them in the supermarkets. However, I regularly see them on the market, so, if you have a market locally, I’d say that’s the place to look.

Delicious garlic and parmesan roasted vegetables

In conclusion then, these garlic and parmesan roasted veggies are amazingly delicious, so make a lot! 400g of garlic and parmesan roasted vegetables was easily polished off by me, DH and Kipper. And we could probably have eaten more.

Garlic and parmesan roasted vegetables - romanesco (cauliflower), green beans and carrots.

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📖 Recipe

Garlic & parmesan roasted vegetables

Delicious crispy roasted vegetables with garlic, olive oil and parmesan.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine European, Vegetarian

Servings

Calories 371 kcal

Ingredients

400 g vegetables e.g. green beans, carrots, cauliflower
2 cloves garlic
25 g grated parmesan
3 tablespoon olive oil

Instructions

Preheat the oven to 180°C (350°F). Line a baking sheet with foil (optional).
Prepare the vegetables and cut them into large bite size pieces – trim beans, peel carrots and cut into batons, cut cauliflower into florets, etc.
Crush the garlic and mix with the parmesan and oil, then and toss the vegetables in this mixture until they are well coated. Spread the vegetables out in a single layer on the baking sheet.
Bake at 180°C (350°F) for around 20 minutes until the vegetables are cooked through and the cheese is golden and crispy.
Serve at once.

Notes

Nutritional values will vary slightly depending on the types and quantities of vegetables that you use. These values are given as a guide only.

Nutrition

Nutrition Facts

Garlic & parmesan roasted vegetables

Amount per Serving

Calories

371

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

314

Potassium

459

Carbohydrates

Fiber

Sugar

0.04

Protein

Vitamin A

10264

205

Vitamin C

Calcium

166

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword beans, carrot, cauliflower, cheese, garlic

Tried this recipe?Let us know how it was!

More romanesco recipes

For more delicious recipes using romanesco, try whole roast romanesco with za’atar, or romanesco with garlic and rosemary crumbs.

Portrait photo of garlic and parmesan roasted romanesco.

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