Roasted Parmesan and Herb Veggies

This post may contain affiliate links. Please see my privacy policy for details.

I try to make a solid veggie side with dinner every night – unless I get lucky with a recipe where the main dish is already loaded up with goodness. Roasting is my go-to favorite method because vegetables seem to get sweeter in the oven, as if you’re slowly drawing the sugar to the surface and then getting that little bit of caramelized crisp on the edges.

How to Make Roasted Parmesan And Herb Veggies

This week I was given 4 Chinese eggplants from my parents garden. I threw in 3 large carrots and half of a gigantic red onion for color and flavor. I diced the eggplant and onion into 1 inch pieces and cut the carrots into small sticks. From there I used a tried and true roasting recipe from Erin Clarke at Well Plated. The recipe calls for a mix of oregano, thyme, salt and pepper. I tossed the vegetables in some olive oil and the seasonings and then spread onto a baking sheet that went straight into the oven. When the vegetables come out, sprinkle with some parmesan cheese and serve.

The Recipe for Roasted Parmesan And Herb Veggies

This recipe is great with just about any mix of vegetables but honestly, I think cauliflower is probably my favorite to use with this one. Be adventurous though and try whatever mix you like; it won’t disappoint. If you give this recipe a try be sure to leave a comment below and let me know what vegetable combination you used. Enjoy!

*The inspiration for this recipe is from page 265 of The Well Plated Cookbook – fast, healthy recipes you’ll want to eat which you can purchase by clicking here on Amazon. The recipe is called “Every-Night Roasted Vegetables – Parmesan and Herb”.