1 ½ cups chopped red peppers ▢1½ cups baby carrots ▢1½ cups Brussels sprouts ▢1½ cups cubed Yukon Gold potatoes ▢1½ cups cubed butternut squash ▢3 tablespoons olive oil ▢1 tablespoon garlic salt with parsley flakes ▢1 tablespoon Italian seasoning ▢¼ cup grated Parmesan cheese
Glaze the oven at 425 degrees Fahrenheit.
Place all veggies in a bowl and add olive oil, garlic salt and Italian seasoning.
Toss to coat.
Spread with Parmesan cheese and arrange on a baking sheet lined with foil that has been greased.
30 to 25 minutes, turning the pan over midway through.