Garlic Parmesan Roasted Vegetables

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 Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Keyword: butternut squash recipe, easy vegetable side dish, roasted potatoes recipe, thanksgiving side dish

Servings: servings

Author: Katerina | Diethood

Ingredients

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

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 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.

Notes

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.

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