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These delicious parmesan-roasted vegetables are coated in zesty Italian dressing and a crispy parmesan mixture that delivers incredible flavor. This recipe cooks quickly and works with any veggies you have on hand!
This time of year, our gardens and grocery stores are overflowing with fresh produce, and I’m all about taking advantage of this glorious season. These air-fried vegetables, my vegetable stir fry, or even this quick and easy vegetable lo mein will definitely do the trick!
Reasons You’ll Love This Recipe
- Healthy: These vegetables not only taste amazing but they are packed with fiber and nutrition; you’ll want to make these every day!
- Simple: You only need a few ingredients and 30 minutes of your time to have flavor-packed veggies ready for your family to devour.
- Delicious: These veggies are bursting with flavor with a fabulous crunchy texture. Your kids are sure to love them!
Dinner Inspiration with Roasted Vegetables
It’s always easy for me to find ways to incorporate fresh fruit into my diet, but vegetables can be a bit more of a challenge. Zucchini and cauliflower aren’t all that exciting, right? You’re going to love this simple, easy, and super flavorful side dish!
This has become a staple recipe in my kitchen this summer, and I hope you enjoy it too! I love to pair them with my crispy air-fryer chicken legs, my copycat olive garden salad, and my copycat texas roadhouse rolls.
What Ingredients Do I Need to Make Parmesan Roasted Vegetables?
I love how versatile this dish is. Whether you use what you have on hand or ensure you have your kids’ favorite vegetables ready, it’s a great choice. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Mixed Vegetables: The star of the show! Choose your favorite vegetables or whatever you have on hand.
- Olive Oil: Helps in the cooking process and helps the breading and seasonings stick to the vegetables.
- Unsalted Butter: Adds a rich flavor and aids in the cooking process.
- Garlic: Gives a burst of strong garlic flavor that enhances the flavors in the dish.
- Panko Breadcrumbs: Gives a crispy texture and yummy flavor.
- Parmesan Cheese: Provides a nutty flavor and texture.
- Paprika: Adds a hint of smokiness and slight heat.
- Black Pepper: Gives an earthy heat and enhances the overall flavor.
- Salt: Enhances the flavor of each item in the dish.
- Italian Seasoning: Adds a variety of herbs and spices which gives a range of flavors.
How to Make Parmesan Roasted Vegetables
This dish comes together quickly and easily. Plus, your kiddos can jump in and help, and they might actually decide they like veggies!
- Prep: Preheat oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.
- Coat: Toss the vegetables in a large bowl with the oil, butter, and garlic.
- Bread: Combine the remaining ingredients in a small bowl, then add the vegetables and panko mixture to a large ziplock bag. Close the bag tightly and shake until all the vegetables are evenly coated. You may have to press the veggies into the remaining panko mixture to coat them well.
- Spread out on pan: Place the breaded vegetables on the prepared baking sheets leaving a little space between them.
- Bake: Bake for 15-20 minutes, until all the vegetables are tender and the panko breading is golden brown and crispy. Serve immediately.
Tips for Parmesan Roasted Vegetables
This recipe is fairly straightforward, but I wanted to give you a few tips and variations you can think about using.
- Variations: Choose vegetables that you love! If you don’t love what I picked, try using Brussels sprouts, butternut squash, sweet potatoes, beets, green beans, red onions, or even parsnips and turnips.
- Cheese Options: The best kind of parmesan for this recipe is a block finely grated on a microplane. You can use pre-shredded, but because of its size, it won’t brown quite as well.
- Vegetable Cook Time: If you find that one vegetable is cooking and browning much faster than the others, remove it from the sheet pan before the others are ready.
- Oil Options: I like using a blend of oil and butter for these veggies. However, you can substitute them individually with two tablespoons each, or use four tablespoons of your favorite oil for a different flavor profile.
How to Reheat Leftovers
Any leftovers of these parmesan-roasted vegetables can be stored in an airtight container in your fridge for 2-3 days. Reheating them is the key to making them taste delicious!
- In the Oven: You can use the microwave, but it tends to make the veggies soggy. To reheat them in the oven, spread the veggies on a baking sheet, then drizzle or spray them with a little olive oil. Cook them at 425 degrees Fahrenheit for about 5 minutes or until they are warmed through.
- In the Air Fryer: You can also cook leftovers in the air fryer for about 3-4 minutes at 400 degrees Fahrenheit. Don’t stack or crowd them!
More Delicious Side Dishes
Here are some of my most popular side dishes that would be great for just about any meal!
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Parmesan Roasted Vegetables
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
Instructions
- Preheat oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.
- Toss the vegetables in a large bowl with the oil, butter, and garlic.
- In a small bowl, combine the remaining ingredients. Add the vegetables and the panko mixture into a large ziplock bag. Close the bag tightly and shake until all the vegetables are evenly coated. You may have to press the veggies into the remaining panko mixture to really coat them well.
- Place the breaded vegetables on the prepared baking sheets, leaving a little space between them.
- Bake for 15-20 minutes, until all the vegetables are tender and the panko breading is golden brown and crispy. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These parmesan-roasted vegetables look absolutely delicious! I love how versatile this recipe is and how it can be made with any veggies on hand. The tips on reheating leftovers are super helpful too!
This is wonderful. It will supplement the diet for me every day
Thank you for sharing
Love it
Hi Alyssa, Your recipes are always awesome! This one is something new to me. I would love to try to make this at home.
A little more Parm and some fresh black pepper and I’m roasting some veggies soon! This looks so beautiful and flavorful!
I am looking for the Parmesan garlic roasted potatoes. They were wonderful but I have lost the recipe!
Here is the recipe: https://therecipecritic.com/parmesan-garlic-roasted-potatoes/. Hope you enjoy it! If you have any questions on any recipes you are welcome to look them up on my page at therecipecritic.com and search for any of them. Thanks so much for following along with me! XOXO
Love parmesan. Love roasted veggies. Thanks for a great recipe!
These recipes appear doable for beginners like me.
Thank you,
jasmine
Tnx for the recipes…..more power!!!
Sheesh, the recipe rater thing messed up! That’s supposed to be 5 stars ! Hope it can be corrected.
This looks so delicious, Liz, and what a great way to get the kids eating veggies. I think I’d add some mushrooms and tomatoes in there, too – just cos I’m addicted to both, lol. Pinning, stumbling and shouting this out all over. 🙂
Wow those veggies look spectacular. Great recipe 🙂
Happy Blogging!
Happy Valley Chow
One of the best ways to get the most flavor out of your fresh summer vegetables is to roast or grill them! This Parmesan Roasted Vegetables brings out the natural sweetness, and when topped with salty parmesan they taste unbelievable! Photos looks so awesome and delicious.
They look so good with all that parmesan all over them! I’m always glad to see a good veggie recipe. Thanks for sharing this one!
Liz your photos are always gorgeous and these are no exception! Great recipe & pinned!
You are too sweet, Averie! Thanks for the pin! : )