Parmesan Roasted Veggies

I love making a sheet of these on Sundays to meal prep. I can toss them in random salads, or put them on top of pizzas throughout the week. They’re also my favorite thing to snack on with a little hummus!

You can use whatever veggies you have on hand… carrots, sweet potatoes, brussels sprouts, cauliflower, zucchini, etc!

Parmesan Roasted Veggies
  • 2 cups brussels sprouts - cut in half
  • 3 large carrots - cut into 1 inch pieces
  • 2 cups finger link potatoes - cut into quarters (i used a medley of potatoes)
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 clove garlic - minced
  • ½ cup grated parmesan
  1. Preheat the oven to 375 degrees.
  2. Toss the veggies in olive oil, salt, pepper, minced garlic,Β and ¼ cup of the parmesan. Spread evenly on a baking sheet & bake for 30 minutes (or until the veggies are soft).
  3. Take the veggies out, shuffle them around & sprinkle the rest of the parmesan. Bump up the oven temp to 400 & finish off the veggie for 10 - 15 minutes (or until crispy). Enjoy warm or save them for later (to re-heat you can sautΓ© them on the stove top until warm)


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