Roasted Veggies with Parmesan, Olive Oil & Garlic

Roasted Veggies with Parmesan, Olive Oil & Garlic

Servings: 8 Servings

Lactose Intolerant Allergen Friendly
Recipe Directions
Nutrition Information


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!