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Crispy Parmesan Roasted Fall Vegetables: Easy 30-Min Side

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A quick and easy side dish featuring fall vegetables roasted with olive oil, spices, and freshly grated Parmesan cheese for a crispy, golden-brown crust.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large bunch carrots, peeled and sliced into batons
  • 1 cup parsnips, peeled and chopped
  • 1 cup Brussels sprouts, halved
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash, peel, and cut carrots, parsnips, and butternut squash into uniform 1-inch pieces.
  3. Place all chopped vegetables in a large mixing bowl.
  4. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss to coat evenly.
  5. Add the freshly grated Parmesan cheese and toss gently to coat the vegetables.
  6. Line two large rimmed baking sheets with parchment paper.
  7. Spread vegetables in a single layer, ensuring they are not overcrowded.
  8. Roast for 15 minutes, then remove from oven, flip vegetables, and sprinkle any remaining cheese from the pan back onto the vegetables.
  9. Return to oven and roast for another 10-15 minutes until tender inside and crispy/golden outside.
  10. Let cool for 2 minutes before serving.

Notes

Do not use pre-shredded cheese as it contains anti-caking agents that prevent proper melting. Ensure vegetables are dry before tossing with oil to maximize crispiness. Do not overcrowd the pan; roast in batches if necessary. For extra crispiness, broil for the last 1-2 minutes while watching closely.

Nutrition

Keywords: roasted vegetables, parmesan cheese, fall vegetables, butternut squash, carrots, parsnips, brussels sprouts, crispy vegetables, healthy side dish, gluten-free

Find it online: https://sweetstirring.com/crispy-parmesan-roasted-fall-vegetables-easy-30-min-side/