Garlic Parmesan Roasted Vegetables

Garlic Parmesan Roasted Vegetables – Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil. A delicious side dish for Thanksgiving or Christmas dinner.

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

BALSAMIC Garlic Parmesan Roasted AUTUMN Vegetables… that should really be the title, but thought it was way too long. I think Garlic Parmesan Roasted Vegetables is shorter and to the point. Correct?

I also wanted to throw in “Sheet Pan” at the beginning of that title… or One Pan? One Pot?…

As you can see, titling recipes is an art. A challenge, in fact.

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

What is NOT a challenge is throwing together a healthy, flavorful, amazing side dish such as this one and eating up the entire thing all by yourself. I know someone that did that and she lived to tell about it.

Currently, I am not allowed to walk around the produce section, nor visit another farmer’s market because I buy every.thing. No, seriously, like everything. I can’t stop. The colors of the fruits and veggies are just too damn pretty and I have to have them.

EVERY color of veggies (fruits, too) makes it into my cart, and because I try to go the organic route, most of those veggies start to die off within a day. To avoid throwing out another butternut squash, potatoes and peppers, too, I went with this easy recipe for an any day vegetable side dish, and it is now my forever-veggie-side-dish-obsession.

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

Truth be, half the credit goes to this to-die to-LIVE-for garlic parmesan dressing made with thyme and rosemary and garlic and balsamico and parmesan and… it’s faaaaantastic!

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

Most of the battle here is just chopping up a bunch of veggies. Butternut Squash is the most annoying one. Just sayin’ the truth. It’s so hard to cut it, but once you do, everything else will seem effortless.

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

Once you’ve prepared the vegetables, you will have to make the dressing and pour it all over the veg. A toss or two later, please pop it all in the oven and wait around for the best thing yet.

Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

While waiting, why don’t you get on this quick One Skillet Dijon Chicken with Mushrooms and Chives to go with it all? OMG it’s so GOOD!

ENJOY!

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Garlic Parmesan Roasted Vegetables - Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

Garlic Parmesan Roasted Vegetables

Katerina | Diethood
Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.
5 from 5 votes
Servings : 8 servings
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients
  

FOR THE VEGETABLES
  • 1 (1.5 to 2 pounds) butternut squash cubed
  • 4 thin-skinned potatoes (such as yukon or gold potatoes) cubed
  • 2 red bell peppers diced
  • 2 green bell peppers diced
  • 2 yellow onions quartered and pieces separated
FOR THE GARLIC PARMESAN DRESSING
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 to 3 cloves garlic minced
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper to taste
  • fresh grated parmesan (optional) for garnish
  • fresh chopped parsley (optional) for garnish

Instructions
 

  • Preheat oven to 475 F.
  • In a large baking sheet or roasting pan, combine the cubed butternut squash, cubed potatoes, diced peppers, and onions; set aside.
  • In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, cheese, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
  • Pour the mixture over the prepared vegetables; stir and mix until well incorporated.
  • Spread vegetables evenly and in one layer in the roasting pan.
  • Roast for about 35 to 40 minutes, stirring every 10 minutes or so, until vegetables are cooked through and browned. 
  • Remove from oven and transfer to a serving dish.
  • Garnish with parmesan and parsley.
  • Serve.

Notes

 
Inspired by Allrecipes

Nutrition

Calories: 186 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 35 mg | Potassium: 840 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 11020 IU | Vitamin C: 93.3 mg | Calcium: 98 mg | Iron: 3.9 mg | Net Carbs: 23 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American
Keyword: butternut squash recipe, easy vegetable side dish, roasted potatoes recipe, thanksgiving side dish
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15 comments on “Garlic Parmesan Roasted Vegetables”

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, but not at the beginning. Zucchini cooks much faster than potatoes and squash. I would mix the zucchini in there about 10 to 12 minutes before the end of cooking time for the rest of the veggies.

  1. Can this roasted veggie recipe substitute the potatoes with sweet potatoes? Unfortunately I can’t have while or yellow potatoes.

  2. Hi, can these be frozen? I saw on the roasted parsnip recipe instructions for freezing. I’m preparing a buffet for 100 people and freezing prep would be great. Any suggestions much appreciated.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, these can be frozen, but keep in mind that their texture may not be the same after thawing. Before freezing, let the veggies cool completely to avoid excess moisture, then put in airtight containers or freezer bags.
      However, because you’re serving this to guests, personally, I would prep/cut up the veggies and put them in freezer bags, then thaw and roast before serving.

  3. Avatar photo
    Addie Yarbrough

    I am confused. If these recipes coincide with the Keto/Paleo plan, are potatoes allowed, and why is the sodium count so high on the roasted carrots. Thanks

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!

      I don’t share just low carb/Keto recipes – I try to stay within reasonable limits of sugars, carbs, and calories with most of my recipes, but I am not limited to just Keto.

      As for the second question; I have several roasted carrots recipes on my site, could you please let me know which one you are asking about?

    1. Absolutely yummy! As a vegetarian, I’d serve this as a main meal accompanied with garlic bread, dinner rolls, polenta or maize meal (maize meal, otherwise known as corn meal, is a staple in Central, East & South Africa, & can be found in the international section at Aldi or in South African shops)

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