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Wonderful Roasted Veggies with Parmesan, Olive Oil & Garlic

Deliciously wonderful roasted veggies with incredible flavor from fresh garlic, herbs, olive oil and a hint of parmesan cheese. Simple, healthy, and beautiful!

Course Side Dish, Thanksgiving
Keyword roasted veggies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 154 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. Preheat oven to 400 degrees F. Add veggies to a large bowl.
  2. 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. 

  3. 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

Feel free to sub butternut squash with cubed sweet potatoes or regular potatoes if you'd like that more!

Nutrition Facts
Wonderful Roasted Veggies with Parmesan, Olive Oil & Garlic
Amount Per Serving (1 g)
Calories 154 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Carbohydrates 27g9%
Fiber 6.6g28%
Sugar 6.5g7%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.