Oh hey friends. Happy Monday! This weekend I spent time at Deer Valley Resort for the Better Blog Retreat. Of course, I’ll tell you more about it in an upcoming post, but for now all I want to mention is that I CANNOT even begin to explain to you how completely gorgeous Utah is. I had no idea!
For the rest of the week, Tony and I are driving down to Moab, Utah to see my Mom, then we’re headed to Denver for a little vacation. Honestly, we need it. The past month has been CRAZY face due to moving, painting, traveling, projects and basically everything else that life throws at you.
And now it’s almost November? I just can’t even.
It would be terrific if I could just lock myself in a Trader Joe’s for Thanksgiving. Think about it… wine, pumpkin EVERYTHING, chocolate, salads and Wally. Unfortunately, we probably all have a little cooking to do and I’ve got some FANTASTIC recipes coming up for the holidays just for you.
First, let’s start with the classic must-have roasted veggies made with garlic, oregano and vegan parmesan cheese (thanks to my friends at GO Veggie!). As many of you know, I’ve been making recipes with GO Veggie! products for the past year. I think it’s a wonderful alternative to regular cheese and perfect for those with sensitivities around the holidays. Have you tried it yet?
Tony’s obsession with oregano is spinning wildly out of control. I have to buy it frequently because he puts it on his popcorn almost nightly. I have to admit, it’s really growing on me too and so I thought it would a great herb to add to beautiful olive oil roasted veggies. Plus, with the addition of vegan parmesan, there’s really no reason not to make these. They’re flavorful, healthy and beautiful on any table.
I do have to say though that these veggies would be FABULOUS tossed with some cooked quinoa for a nice vegetarian dinner. Talk about flavor!
Oh and please, don’t forget to tell me your favorite places in Denver in the comments so I can be sure to check them out!
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Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Wonderful Roasted Veggies with Parmesan, Olive Oil & Garlic
Ingredients
- 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 Parmesan Grated Topping
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- 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! Makes 8 servings total.
Recipe Notes
Nutrition
This post is sponsored by GO Veggie!. All thoughts and opinions are my own. Thanks for continuing to support the brands that help make this site possible!
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
We were in Moab in September! Such an amazingly gorgeous part of the country, I had no idea. If you have time, stop in Glenwood springs on the way to Denver… they have hot spring water pools 🙂
This recipe looks amazing, and perfect for me as a vegan! Thank you!
These roasted veggies are perfect!! I need to make these for thanksgiving, everyone will love them!!
Love roasted veggies this time of year, and girl, this flavor combination is calling my name!
So glad you guys enjoyed Park City! We moved here from MA a couple of months ago and absolutely love it! One of my fav ways to use roasted veggies like these is to toss it in some homemade mac and cheese! So delish!
I’ll be back there in December again – so excited!
Yum! I’ve never tried the Go Veggie brand but I’ll have to check it out since I don’t eat cheese anymore. These look delicious!!
Yes do it!
i remember liking park city a lot more than i expected to when i visited 5-ish years ago. there’s so much to do (i went to a cow ice cream place way too frequently for a one week trip) and see (everything is so pretty!). hope you guys get in some quality r&r time, and can’t wait to see the projects!
I spent some time at Deer Valley with a bunch of bloggers in 2012. What an amazing place. I totally fell in love with Utah too. These veggies look fantastic, BTW!
I like idea of throwing some roasted veggies in mac & cheese. These look amazing and I have not tried Go Veggie yet. Deer Valley is my favorite place to ski in the world:) I had my pic taken with Stein Eriksen this past March while having lunch outside at Stein Eriksen lodge. There is something magical about that place.
That’s awesome!!
yeeeeees to roasting all the veggies! I’m definitely ready, with my game face on!
I had so much fun watching Liz’s snaps of your retreat!! (I’m still super new and utterly confused when it comes to Snapchat, so if you’re on there too, I need to find your account!) The running clinic, all of that chocolate (ummm I would’ve left behind all of my clothes and loaded my suitcase with nothing but those bars!), the food, the dancing… It looked like a blast. 🙂 And my family would love to have a TJ’s Thanksgiving dinner too — we’re all obsessed with that store! Your veggies would be a huge hit with my family too. My dad loves roasting a big tray every weekend, so he’d love these!
Haha I do have a snapchat — username: ambitiouskitch
Utah is so amazing, especially this time of year. Denver is home though, and there’s so much to do! Ophelia’s and Root Down are “sister” restaurants and both great, and the new Union Station is beautiful (there are restaurants and little shops inside too). Jelly and Snooze are breakfast classics and Steuben’s is an amazing spot for dinner and lunch too! They’ve done a wonderful job with the Denver Botanical Gardens for Halloween and of course, there are tons of pumpkin patches and farms to explore. I hope you enjoy the mile high city!!
Thank you for the recommendations. I think we might try Jelly or Snooze and set hit up Union Station!
My kitchen is always ready for roasting. And I like the idea of roasting vegetables. It will be a new hit in the kitchen!
I love roasted veggies, they are perfect for Fall – light, but still have that extra flavour of a cooked meal. And I bet that the parmesan and garlic add even more to it.
Utah is amazing, Moab especially, a very inspiring place for a blog conference! This veg looks to die for, love the colours and fall feelings.
I’m always looking for different ways to cook up veggies, as steaming them can get a bit old.
These look to die for, I’ll definitely be trying them sometime soon!
Thanks Monique!
Enjoy your trip! These veggies look amazing!
Glad you survived all of that snow! GAH. It looked terrifying and was a glimpse into what we’re about to experience in Chicago. Wah.
Love these veggies. I’m a Brussels fanatic, especially at this time of year.
No Trader Joe’s in Australia and it hurts my heart a bit to say that. I could live happily without it if I had these roasted vegetables every single day. Roasting just does such wonderful things to ordinary vegetables. 🙂
If it’s not too late, yoy should drive through Durango on your way to Denver. It will take a little longer, but will be much more scenic!
Whoa. I love that first shot!
I’ve never been to Utah but I’d love to go! It really seems beautiful. And I’ve never tried GO! Veggie parmesan but it sounds great to me. I cook with a lactose-intolerant friend quite often and not being able to use cheese really puts a damper on things. 😉
I’ve never been to Utah, but I’m always in awe of the photos I see. Love these roasted veggies! The Go Veggie parmesan is awesome.
These roasted veggies are Fall perfection!
Ulysses is obsessed with their parmesan cheese topping, he literally puts it on everything at dinner while I just sit there side eyeing him with the irony of putting it on top of a steak. 😉
Great idea! And your photos look so yummy! I love that charred style for cooking veggies. We just made a video about roasting veggies with fresh ricotta, check it out: https://www.youtube.com/watch?v=2EOMxxwbNbE
Tried it yesterday with my roomates and we all loved it, delicious 🙂 !!!
Can anybody help me remember the name for this dish? I’m racking my brain and it’s driving me BONKERS!
How long does this meal last in the fridge?
These should last about 3-5 days!
hese roasted veggies look absolutely mouthwatering! The combination of fresh garlic, herbs, and vegan parmesan cheese must bring out an incredible flavor. Can’t wait to try this recipe for a healthy and delightful side dish. Thanks for sharing your creative and delicious recipes with us! Enjoy your time in Utah and Denver – sounds like a fantastic trip ahead!
Welcome! Hope you love this one, it’s delishhh!