Crispy Parmesan Garlic Roasted Veggies with Balsamic Glaze
Ingredients:
2 cups broccoli florets
2 cups cauliflower florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese
2 tablespoons balsamic glaze (store-bought or homemade)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the broccoli, cauliflower, bell peppers, and zucchini with olive oil, minced garlic, salt, pepper, and Italian seasoning until evenly coated.
Spread the veggies out in a single layer on the prepared baking sheet.
Roast for 20 minutes, flipping once halfway through.
Sprinkle grated Parmesan cheese over the veggies and return to the oven for 5-7 more minutes, or until cheese is golden and veggies are crisp-tender.
Remove from the oven and drizzle immediately with balsamic glaze before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 170 kcal | Servings: 4 servings