Parmesan Roasted Vegetables Recipe

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!

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!

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.

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!