Parmesan Roasted Vegetables
A tasty and healthy dish that brings out the best in your favorite veggies with a delightful crispy texture.
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.
Notes
For the best taste, enjoy them hot out of the oven. Store leftovers in an airtight container in the refrigerator for about 3 days. To reheat, place them back in the oven at 350º Fahrenheit for about 10-15 minutes.