Garlic Parmesan Roasted Vegetables

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Roasting butternut squash, potatoes, peppers, and onions dressed in a delicious blend of garlic, parmesan, and balsamic vinegar is my go-to side dish for holiday dinners. These garlic parmesan roasted vegetables are the essence of fall and winter flavors, making them a perfect side dish for Thanksgiving or Christmas.

Garlic Parmesan Roasted Vegetables served in a large white bowl.


Roasted Vegetables Recipe

There’s something so comforting and kind of magical about roasting vegetables. The heat of the oven coaxes out flavors and transforms bland veggies into caramelized, tender, yet crispy bites. But when you toss these vegetables in a vibrant mix of garlic, parmesan, and balsamic vinegar, the experience is elevated to an entirely new level.

This dish is a celebration of butternut squash, potatoes, peppers, and onions, all basking in the glory of a wonderfully tangy dressing. It’s as if each vegetable gets to put on its best outfit, ready to impress at the grand Thanksgiving or Christmas feast. A stunning blend of flavors and textures, this Garlic Parmesan Roasted Vegetables recipe is so much more than a side dish – it’s the star attraction in its own right.

Why You Should Make This Recipe

  • Versatility: Feel free to substitute your favorite veggies. This recipe is adaptable and encourages creativity.
  • Crowd-Pleaser: Both adults and kids enjoy these flavorful roasted veggies.
  • Nutrient-Rich: This dish is packed with vitamins and minerals from the variety of vegetables used.
  • Quick and Easy: Once the veggies are chopped, it’s just a matter of tossing them in the dressing and letting the oven do the rest.
  • Pairs Well with Anything: Whether it’s roast chicken, grilled steak, or baked fish, these vegetables are the perfect side to just about any main dish.
Stirring through Garlic Parmesan Roasted Vegetables.

How To Roast Vegetables In The Oven

Mastering the art of roasting vegetables is a must-have skill in any home cook’s repertoire. To achieve the best outcomes, it’s crucial not to combine root veggies like carrots or potatoes with moisture-rich veggies such as eggplants and zucchinis. This approach ensures each vegetable cooks perfectly without turning mushy or overcooked.


  • Start with butternut squash, which you’ll peel and cube, or buy this bag of already cubed butternut squash pieces. Choose some thin-skinned potatoes, like Yukon or gold varieties, and cube them as well. Cut up some red and green bell peppers for a pop of color, and quarter a couple of yellow onions, separating the pieces for even roasting.
  • For the unforgettable garlic parmesan dressing, you’ll need olive oil, balsamic vinegar, a few cloves of garlic minced to release their aroma, and some grated parmesan cheese for that irresistible salty touch. Infuse this mix with the aromatic dried rosemary and thyme, and season to taste with salt and freshly ground pepper.


  • Preheat your oven to 475˚F.
  • On a large baking sheet or roasting pan, bring together your prepped veggies.
  • Meanwhile, grab a small mixing bowl and whisk up the dressing until it’s all perfectly blended. Douse the vegetables with the mixture, stir them well, and make sure they’re thoroughly coated.
  • Arrange the vegetables in an even layer across the pan and let them roast for about 35 to 40 minutes; give them a quick stir every 10 minutes to ensure even browning.
  • Remove the veggies from the oven and transfer to a serving dish. Garnish with freshly grated parmesan cheese and chopped parsley, and serve.
Close-up image of Roasted Vegetables.

Tips For Roasted Vegetables In The Oven

  • Cut Uniformly: Cut your veggies into similar size pieces. This ensures even cooking and prevents some pieces from overcooking while others are undercooked.
  • Don’t Overcrowd the Pan: Give your vegetables enough space on the baking sheet. Overcrowding can lead to steaming instead of roasting.
  • High Heat is Key: Roasting root vegetables at a high temperature helps caramelize their natural sugars, bringing out their sweet, earthy flavors.
  • Stir Occasionally: Give your vegetables a good toss or stir every now and then. This promotes even roasting and ensures all sides get a nice browning.
  • Versatile. The beauty of these roasted veggies is that they are versatile and can be enjoyed in so many ways. Enjoy experimenting with different combinations to see what you like best!
Overhead shot of Roasted Vegetables.

Serving Suggestions For Roasted Vegetables


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5 from 6 votes

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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings


For The Vegetables

  • 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

  • ¼ 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 black pepper,, to taste
  • fresh grated parmesan,, for garnish
  • fresh chopped parsley,, for garnish
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  • 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 the 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, and serve.


  • Cut your veggies in similar sizes for even cooking.
  • Don’t crowd the baking sheet; veggies need room to roast, not steam.
  • High temps help caramelize the veggies, enhancing their sweet and earthy flavors.
  • Toss veggies with the dressing before roasting for even cooking and great flavor.
  • Stir veggies occasionally during roasting for even browning.
  • Test with a fork for doneness; it should slide in easily when veggies are tender.
  • Pair veggies with complimentary herbs like rosemary, thyme, and garlic.
  • To store leftovers, let the vegetables cool completely before storing them. Transfer the cooled roasted vegetables to airtight containers or resealable plastic bags and refrigerate for 3 days. 


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

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.

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Recipe Rating:


  1. Heide Seeman says:

    Best side dish ever

  2. Pat says:

    Can zucchini be added to this recipe??

    1. Katerina Petrovska says:

      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.

  3. Lilli says:

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

    1. Katerina Petrovska says:

      Yes, you can definitely use sweet potatoes in place of the white potatoes.

  4. Debbie says:

    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 Petrovska says:

      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.

  5. Addie Yarbrough says:

    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 Petrovska says:


      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?

  6. Dee says:

    I adore sheet pan recipes, and I’m just drooling over thee veggies!

  7. Catalina says:

    Such a quick and delicious dinner!

  8. Kimberly @ The Daring Gourmet says:

    Oh man, those veggies are making me drool – they look fabulous!

  9. Anna says:

    Roasted veggies are my favorite! Love this garlic Parmesan combo!

    1. Julie Mauger says:

      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)

      1. Katerina Petrovska says:

        I’m very happy you enjoyed it! Thank you for chiming in! 🙂

  10. Des says:

    I could eat these veggies all day!