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For this dish, you will need: - 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup baby carrots, halved - 1 cup bell peppers, sliced (any color) These veggies give a nice mix of colors and textures. Broccoli and cauliflower provide crunch, while carrots add sweetness. Bell peppers bring in a burst of flavor. You’ll also need some key seasonings: - 6 cloves of garlic, minced - 1/4 cup olive oil - 1 teaspoon dried oregano - 1 teaspoon black pepper - 1 teaspoon salt The garlic adds a rich taste. Olive oil helps the veggies roast nicely. Oregano, salt, and pepper bring everything together. For a finishing touch, consider: - Fresh parsley for garnish (optional) Parsley adds a pop of color and freshness. It makes the dish look even better! First, you need to preheat your oven. Set it to 425°F (220°C). This heat will help your veggies roast well. Next, grab a large mixing bowl. Add 2 cups of broccoli florets, 2 cups of cauliflower florets, 1 cup of halved baby carrots, and 1 cup of sliced bell peppers. You can use any color of bell pepper you like. Make sure all the veggies are clean and dry. This step helps them roast nicely. Now, let’s make the garlic and olive oil mix. Take a small bowl and add 6 minced garlic cloves. Pour in 1/4 cup of olive oil. Then, add 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk this mixture well until all the ingredients blend together. This mix adds great flavor to your veggies. Pour the garlic mixture over the veggies in the large bowl. Toss them well so that every piece gets coated. Next, spread the veggies out on a baking sheet lined with parchment paper. Make sure they are in a single layer. Place the baking sheet in your preheated oven. Roast for 20 minutes. After 20 minutes, take the baking sheet out. Sprinkle 1/2 cup of grated Parmesan cheese over the veggies. Return the baking sheet to the oven. Roast for an additional 10 to 15 minutes. Your veggies should become tender, and the cheese should be golden and bubbly. Once done, take them out and add fresh parsley on top if you want. To make sure your veggies cook evenly, cut them into similar sizes. For example, keep broccoli and cauliflower florets about the same size. Slice your bell peppers and carrots into pieces that match the size of the florets. This way, everything cooks at the same rate. Also, space the veggies out on the baking sheet. Too many veggies crowded together can lead to steaming instead of roasting. Choose fresh, vibrant vegetables. Look for broccoli and cauliflower with firm florets. For bell peppers, pick ones that are shiny and have no soft spots. Baby carrots should be bright orange and crisp. You can mix in other veggies too, like zucchini or asparagus, for extra flavor and color. Just remember to adjust the cooking time if you use softer vegetables. You can change the seasoning to fit your taste. If you love garlic, add more than six cloves. If you want some heat, try adding a pinch of red pepper flakes. Taste the veggie mixture before roasting to see if it needs more salt or pepper. Feel free to get creative. You can even switch out the oregano for thyme or rosemary. Just make sure to mix well so every bite is full of flavor. {{image_2}} You can mix in many veggies for roasted garlic parmesan veggies. Try zucchini, asparagus, or green beans. Each adds its own taste and texture. Cut these vegetables into similar sizes. This helps them cook evenly. You can also use seasonal vegetables. They often taste better and are fresher. If you want a different flavor, try cheese alternatives. Grated mozzarella or feta cheese works well. They melt nicely and add creaminess. For a dairy-free option, use nutritional yeast. It gives a cheesy taste without milk. Just sprinkle it on top before roasting. To spice things up, add your favorite seasonings. Red pepper flakes give a nice kick. If you love herbs, try thyme or rosemary. These herbs pair well with garlic and cheese. You can also add lemon zest for a fresh twist. This brightens the dish and adds a zing. Experiment and find your perfect flavor! Store your roasted garlic Parmesan veggies in an airtight container. They can stay in the fridge for up to four days. If you want to enjoy them later, let them cool before sealing. This keeps the veggies fresh and tasty. To reheat, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This way, they stay crispy. In the microwave, place the veggies in a bowl and cover them. Heat for 2-3 minutes until warm. You can freeze the roasted veggies, but they may lose some crunch. Let them cool completely. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to use them, thaw in the fridge overnight. Then, reheat as mentioned above. Enjoy your veggies any time! Yes, you can use frozen vegetables. Just make sure to thaw them first. Drain any excess water. This helps the veggies roast well. They may cook faster than fresh veggies, so keep an eye on them. To make this dish vegan, skip the Parmesan cheese. You can use nutritional yeast instead. It adds a cheesy flavor without dairy. You can also try vegan cheese, which melts nicely. You can mix in many seasonings. Try adding paprika for a smoky taste. Red pepper flakes give heat. Fresh herbs like thyme or rosemary work great too. Feel free to experiment with your favorites! You learned about fresh veggies, seasonings, and fun garnishes. I shared steps for prepping, roasting, and adding cheese. You now know tips for even cooking and choosing veggies. You can even explore variations and ways to store leftovers. Remember, cooking is personal. Feel free to make it yours. Enjoy your tasty creation!

Roasted Garlic Parmesan Veggies

Elevate your dinner with these delicious Roasted Garlic Parmesan Veggies! Packed with vibrant broccoli, cauliflower, and colorful bell peppers, this easy recipe brings out the best flavors with simple ingredients like garlic and Parmesan. Perfect as a side dish or a healthy main, these veggies are sure to impress. Click through to discover the full recipe and make your meal shine with this tasty veggie medley!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup baby carrots, halved

1 cup bell peppers, sliced (any color)

1/2 cup grated Parmesan cheese

6 cloves of garlic, minced

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, carrots, and bell peppers.

      In a small bowl, whisk together the minced garlic, olive oil, oregano, salt, and black pepper until well combined.

        Pour the garlic mixture over the vegetables and toss thoroughly to ensure all veggies are coated evenly.

          Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

            Roast in the preheated oven for 20 minutes.

              After 20 minutes, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the veggies.

                Return the baking sheet to the oven and roast for an additional 10-15 minutes, until the veggies are tender and the cheese is golden and bubbly.

                  Once done, take them out and garnish with fresh parsley if desired.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4