Elevate your dinner with So What IF? with Jen’s easy Roasted Parmesan Veggie Bake Side Dish Recipe -a flavorful and nutritious medley of roasted seasonal vegetables topped with crispy Parmesan cheese for a deliciously cheesy, low-carb vegetable side.
This healthy, gluten-free veggie bake is perfect for meal prep, family dinners, and anyone looking for an easy, nutrient-packed side dish that supports clean eating and weight loss.
Discover how to make this savory roasted Parmesan vegetable bake that’s quick, effortless, and bursting with wholesome flavor! YUM!
Roasted Parmesan Veggie Bake
Ingredients
For this recipe you will need the following ingredients:
- Butternut Squash – Cut into cubes
- Brussels Sprouts (Halved)
- Sliced Red Onion
- Olive Oil
- Garlic and Herb Seasoning
- Parmesan Cheese
- Hazelnuts
- Salt and Pepper to Taste
Directions
FIRST, preheat oven to 400 degrees. Cut butternut squash into small cubes. Then trim ends off Brussels Sprouts and halve them. Cut red onion into thin strips.
NEXT, in a large bowl, add squash, brussel sprouts, onion and some olive oil.
Add in a little garlic and herb seasoning, as well as some salt and pepper. Mix together well.
THEN, spread out veggies on a lightly oiled, foil-lined baking sheet.
Roast veggies for 20-25 minutes. Remove from oven and sprinkle veggies with hazelnuts and Parmesan Cheese.
FINALLY, roast for another 3-5 minutes or until cheese is melted. ENJOY!
*Once is awhile I like to add in some crumbled bacon to this veggie side dish. It’s so good!
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