Garlic Parmesan Roasted Red White & Blue Veggies

Garlic Parmesan Roasted Red White & Blue Veeggies 1 web

By Micki Brown
Serves 4


1 small head purple cauliflower, cut into florets

1 large red bell pepper, seeded and cut into rings

1 medium white sweet potato, peeled and cut into rounds

2 blue potatoes, sliced into rounds

¼ cup extra virgin olive oil

1 tsp sea salt

½ tsp black pepper

1 tbsp garlic, minced

¼ cup parmesan cheese, grated


Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.

Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.

Remove the veggies from the oven and sprinkle the parmesan cheese over the top.

Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.