Garlic & parmesan roasted vegetables – beans, carrots, romanesco

Super easy, and they taste incredible! These crispy garlic & 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 parsnipsthese 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 spectacular. We will be experimenting with more parmesan roasted vegetables in due course.

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

Side dish? Or main dish?!

These garlic & parmesan roasted vegetables 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. It’s fantastically easy and 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. 

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

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

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

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Garlic & parmesan roasted vegetables

Course Side Dish
Cuisine European, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Helen

Ingredients

  • 400 g vegetables e.g. green beans, carrots, cauliflower (approx. 14 oz)
  • 2 cloves garlic
  • 25 g grated parmesan (5 tbsp)
  • 3 tbsp olive oil

Instructions

  • Preheat the oven to 180C (350F). 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 180C (350F) for around 20 minutes until the vegetables are cooked through and the cheese is golden and crispy.
  • Serve at once.

Notes

497 calories, 26g fat, 17g protein, 58g carbs

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

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

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15 Comments:

  1. Pingback:Our Two Week Veg Pledge with Ella's Kitchen and Pebble baby rattles giveaway - Sneaky Veg

  2. 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.

  3. So simple, but so delicious. Great idea Helen. 🙂

  4. Pingback:Cod with a garlic, herb & parmesan crust - Family-Friends-Food

  5. 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!

    • Thanks Dianne! They really are addictively delicious! I love the idea of adding a potato – will try that next time I make them 🙂

      • 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!

  6. 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)

  7. looks lovely. where in Cambridge are the best veg?

    • 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 🙂

  8. Thanks Nhung. I’d love to hear what vegetables you use, and how they turn out.

  9. I’ve always loved roasted vegetables, but this recipe does look sound very delicious. I shall give it a try!

    http://chayvert.com

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