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.
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.
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.
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.
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📖 Recipe
Garlic & parmesan roasted vegetables
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
Nutrition
More romanesco recipes
For more delicious recipes using romanesco, try whole roast romanesco with za’atar, or romanesco with garlic and rosemary crumbs.
Bob
Other veggies we’ve used are bell peppers(my favorite), onions, celery, zucini,summer squash, brocoli,even leeks.
If you like pizza try this: cut tomatoes in half put a tbs.of pesto on each cover with mozerlla cheese; bake at 425 for 20 mins.
Helen
Thanks for the suggestions Bob – my mouth is watering!
Jac -Tinned Tomatoes (@tinnedtoms)
So simple, but so delicious. Great idea Helen. 🙂
Helen
Thanks Jac! We also made them with asparagus – amazing!
Dianne
Totally delish! Never mind a side dish – I had a full plate for dinner last night; added a cubed potato and some butter with the olive oil. Thanks for a terrific recipe, Helen!
Helen
Thanks Dianne! They really are addictively delicious! I love the idea of adding a potato – will try that next time I make them 🙂
Dianne
You are so right, Helen . . . I had this huge plate full and could hardly stop LOL! My girlfriend suggested the cut up potato. I thought it might not bake in time but left the veggies in longer and no problem! Have a great weekend and bake on!
Kristie
I love roasting vegetables, and frequently serve them with rice for dinner- I don’t even miss the meat and neither do the kids. I like the caramelization on the veggies and using Parmesan is a great way to get it. Thanks for the idea! (It’s not really a recipe)
Helen
Thanks Kristie. I’m glad you like this. There are lots more meat-free ideas here, all tested and approved by my daughter!
fergus carton
looks lovely. where in Cambridge are the best veg?
FFF
Hi Fergus, and thanks!
I
We get an organic box from the Cambridge Organic Food Company, and buy extra veg from the market. I tend to go to the fruit & veg stall in the middle, rather than the ones around the edge of the market, but that’s just my preference. Enjoy your veg shopping 🙂
FFF
Thanks Nhung. I’d love to hear what vegetables you use, and how they turn out.
Nhung
I’ve always loved roasted vegetables, but this recipe does look sound very delicious. I shall give it a try!