Go Back Email Link
Roasted Veggies with Parmesan, Olive Oil & Garlic

Roasted Veggies with Parmesan, Olive Oil & Garlic

Servings: 8 Servings
Servings 8 servings


  • 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 olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 cup GO VEGGIE Vegan Grated Parmesan Topping
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste


  • Preheat oven to 400 degrees F.
  • Add veggies to a large bowl.
  • In a small bowl, whisk together olive oil, oregano, rosemary and garlic.
  • Pour over veggies and toss to evenly distribute.
  • Add in parmesan topping, salt and pepper and toss again until well coated.
  • 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.
  • Remove from oven, cool for a few minutes, then serve!
    Recipe by: Ambitious Kitchen