Garlic Parmesan Roasted Vegetables

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby carrots
  • 4 cups Broccoli florets
  • 1 medium head Cauliflower
  • 4 Garlic cloves
  • 1 tbsp Italian parsley, fresh
  • 1 Red onion, wedges thin

• Baking & Spices

  • 1 Black pepper or red pepper flakes
  • 1 1/2 tsp Garlic salt
  • 1 tsp Italian seasoning, dry

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 medium head of cauliflower, core removed and separated
• 4 cups broccoli florets
• 1 lb baby carrots
• 1 red onion, cut into thin wedges
• ⅓ cup olive oil
• ⅓ cup plus 2 Tbsp grated Parmesan cheese, divided
• 4 garlic cloves, minced
• 1½ tsp garlic salt
• 1 tsp dry Italian seasoning
• black pepper or red pepper flakes to taste
• 2 Tbsp melted butter
• 1 Tbsp chopped fresh Italian parsley

Directions

• Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
• In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
• Drizzle with olive oil, ⅓ cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
• Spread in a single layer on the baking sheets.
• Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
• Immediately drizzle with the melted butter.
• Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.