Roasted Vegetables with Parmesan and Garlic


  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups mini carrots
  • 3 T olive or canola oil
  • Salt and pepper, to taste
  • 3-4 T grated parmesan cheese
  • Garlic powder, optional
  • Fresh mint leaves, cut into fine strips, optional


  • parchment paper
  • baking sheet

Preheat oven to 375.  Put broccoli, cauliflower and carrots into a large bowl.  Drizzle over oil and stir to coat thoroughly.  Sprinkle with salt and pepper.  Arrange vegetables on a baking sheet lined with parchment paper.  Sprinkle with parmesan cheese and garlic powder if using.  Bake at 375 for about 40 minutes.  Scatter mint leaves over.  Serves 4.