Ingredients

• 1 pound broccoli florets, cut into bite-sized florets
• 1 pound Brussels sprouts, halved, stem removed
• 1 pound cauliflower florets, cut into bite-sized florets
• 5 tablespoon extra virgin olive oil
• 6 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper, freshly cracked
• 2 tablespoon Parmesan cheese, grated
• 1 tablespoon fresh lemon juice

Steps

1. Preheat oven to 425°F.
2. Pat the broccoli florets, Brussels sprouts, and cauliflower florets dry with paper towels to remove excess moisture.
3. In a large bowl, combine the dried vegetables with 5 tablespoons of olive oil, minced garlic, Italian seasoning, kosher salt, and black pepper. Toss until all vegetables are evenly coated.
4. Divide the vegetable mixture between two large baking sheets, spreading them in a single layer with the flat sides of the Brussels sprouts facing down.
5. Place both baking sheets in the preheated oven and roast for 25 to 30 minutes, stirring halfway through at the 15-minute mark, until the vegetables are tender and the edges are caramelized and browned.
6. Remove the baking sheets from the oven and transfer the roasted vegetables to a serving dish.
7. Drizzle with fresh lemon juice and, if desired, sprinkle with grated Parmesan cheese while still warm.
8. Serve immediately and enjoy the crispy, caramelized vegetables.