Go Back
A large sheet pan filled with oven-roasted vegetables, including baby carrots, zucchini, and yellow squash, cooked to perfection with a crispy parmesan topping.

Sheet Pan Parmesan Roasted Vegetables

Here’s a quick and easy recipe for garlic parmesan roasted vegetables that’s sure to become a favorite! Packed with fresh, seasonal veggies and bursting with flavor, this sheet pan dish offers the perfect balance of crispy, golden-brown edges and tender, sweet centers.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 6 people

Equipment

  • 1 9x13 sheet pan

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots, peeled
  • 1 small red onion
  • 1 small head of brocolli
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup melted butter
  • ½ cup freshly grated parmesan cheese
  • salt + pepper, to taste

Instructions

  • Set your oven to high heat at 425°F. Prepare a large sheet pan by spreading a thin layer of butter on it or using parchment paper.
  • Chop all fresh vegetables into similar-sized pieces to ensure even cooking.
  • Spread the vegetables in a single layer on the baking sheet. Drizzle with melted butter.
  • In a small bowl, mix all the spices. Sprinkle the seasoning evenly over the vegetables.
  • Place the whole pan on the middle rack and roast for 25 minutes.
  • Remove the vegetables from the oven, sprinkle with parmesan cheese, and return them to the oven on the top rack. Bake for another 10 minutes.
  • Season with salt and pepper if needed, then serve immediately.

Notes

  • Try Different Vegetables: switch things up by adding new veggies to this delicious recipe! Try brussels sprouts, sweet potatoes, green beans, garlic scapes, orange bell peppers or red potatoes for a fresh take. Roasting a mix of root vegetables and lighter veggies creates the perfect balance of texture and flavor!
  • Cut into Similar Sized Pieces – To ensure even cooking, chop all the vegetables, into similar sized pieces so they roast at the same rate.
  • Easy Clean Up: Use aluminum foil or parchment paper on the baking sheet to make clean up easy.
  • Check for Doneness: After 25 minutes, check the vegetables for doneness by piercing them with a fork. If they’re tender, they’re ready for parmesan cheese! If not, return them to the oven for a few more minutes until they reach that perfect roasted texture.