Parmesan Roasted Vegetables are a tasty and healthy dish that brings out the best in your favorite veggies. With the perfect blend of flavors and a delightful crispy texture, this recipe is sure to be a hit with everyone at your table.
Why Make This Recipe
Making Parmesan Roasted Vegetables is a great way to enjoy a variety of vegetables in a delicious way. The addition of parmesan cheese and crispy breadcrumbs enhances the natural flavors, making this dish perfect as a side or a light main course. Plus, it’s easy to prepare and can be customized to include any vegetables you have on hand!
How to Make Parmesan Roasted Vegetables
Making these tasty veggies is simple and quick. Just follow these easy steps for a perfect dish every time.
Ingredients:
- 4 cups mixed vegetables (cut into bite-size pieces)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons garlic (minced)
- 1 ½ cups panko breadcrumbs
- ⅓ cup parmesan cheese (finely grated)
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
Directions:
- Preheat your oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.
- In a large bowl, toss the mixed vegetables with olive oil, melted butter, and minced garlic until well coated.
- In a small bowl, mix together panko breadcrumbs, parmesan cheese, paprika, black pepper, salt, and Italian seasoning.
- Add the breadcrumb mixture to the vegetables in a large ziplock bag. Close the bag tightly and shake it until all the vegetables are evenly coated. You might need to press the veggies into the remaining panko to ensure they are well coated.
- Spread the breaded vegetables on the prepared baking sheets, leaving space between them.
- Bake for 15-20 minutes, or until the vegetables are tender and the panko breading is golden brown and crispy. Serve immediately.
How to Serve Parmesan Roasted Vegetables
Parmesan Roasted Vegetables can be served as a delightful side dish with your main meals. They pair well with meats, pastas, or can even be tossed into salads. Enjoy them hot out of the oven for the best taste!
How to Store Parmesan Roasted Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. They will be good for about 3 days. To reheat, place them back in the oven at 350º Fahrenheit for about 10-15 minutes to restore their crispiness.
Tips to Make Parmesan Roasted Vegetables
- Use any combination of vegetables you prefer or have on hand, such as broccoli, carrots, bell peppers, or zucchini.
- Ensure vegetables are cut into similar sizes for even cooking.
- Don’t overcrowd the baking sheets; this helps maintain crispiness.
Variation
You can switch up the cheese by using mozzarella or cheddar instead of parmesan for a different flavor. For a little extra spice, consider adding a pinch of red pepper flakes to the breadcrumb mixture.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables! Just make sure to thaw and drain them well before following the recipe.
2. What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, but panko gives a lighter and crunchier texture.
3. Can I make this dish ahead of time?
You can prepare the vegetables and breading mixture in advance and store them separately, then coat and bake just before serving for the best results.
Parmesan Roasted Vegetables
Ingredients
Vegetables
- 4 cups mixed vegetables (cut into bite-size pieces) Use any combination such as broccoli, carrots, bell peppers, or zucchini.
Coating
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons garlic (minced)
- 1.5 cups panko breadcrumbs Can substitute regular breadcrumbs if needed.
- ⅓ cup parmesan cheese (finely grated) Can be substituted with mozzarella or cheddar.
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat your oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.
- In a large bowl, toss the mixed vegetables with olive oil, melted butter, and minced garlic until well coated.
- In a small bowl, mix together panko breadcrumbs, parmesan cheese, paprika, black pepper, salt, and Italian seasoning.
- Add the breadcrumb mixture to the vegetables in a large ziplock bag. Close the bag tightly and shake it until all the vegetables are evenly coated.
- Spread the breaded vegetables on the prepared baking sheets, leaving space between them.
Cooking
- Bake for 15-20 minutes, or until the vegetables are tender and the panko breading is golden brown and crispy.
Serving
- Serve immediately as a delightful side dish. They pair well with meats, pastas, or can be tossed into salads.
