Roasted Veggies with Parmesan, Olive Oil & Garlic

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Roasted Veggies with Parmesan, Olive Oil & Garlic

  • Author: Kimberly



  • 1 large butternut squash (about 2 pounds), peeled, seeded and cut into cubes
  • 1 pound brussels sprouts, halved and stems & outer leaves removed
  • 3 large carrots, peeled and sliced
  • 2 large parsnips, peeled sliced
  • 1 large red onion, coarsely chopped
  • 12 garlic cloves, peeled
  • 2 tablespoons Tuscan Herb olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 cup Parmesan Grated cheese
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Add veggies to a large bowl.
  2. In a small bowl, whisk together olive oil, oregano, rosemary and garlic.
  3. Pour over veggies and toss to evenly distribute. Add in Parmesan, salt and pepper and toss again until well coated. 
  4. Pour on a baking sheet and spread out evenly. Roast in oven for 35-45 minutes, stirring every 15-20 minutes, until squash is fork tender and sprouts are slightly crispy and caramelized.
  5. Remove from oven, cool for a few minutes, then serve! Makes 8 servings total.

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