Garlic Herb Roasted Veggies (Print Version)
# Ingredients:
→ Base Vegetables
01 -
Carrots, chopped into 1-inch pieces
02 -
Broccoli florets
03 -
Cauliflower florets
04 -
Bell peppers, sliced into strips
05 -
Zucchini, cut into thick slices
06 -
Sweet potatoes, cubed
07 -
Brussels sprouts, halved
→ Garlic-Herb Coating
08 -
3 tablespoons olive oil
09 -
4 garlic cloves, minced
10 -
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
11 -
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
12 -
1 teaspoon smoked paprika (optional for extra flavor)
13 -
½ teaspoon salt
14 -
¼ teaspoon black pepper
→ Optional Finishing Touches
15 -
Grated Parmesan cheese (skip for vegan option)
16 -
Fresh lemon zest
17 -
Red pepper flakes for heat
# Instructions:
01 -
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and optimal roasting.
02 -
Select 3-4 vegetables from the base list, ensuring approximately 6-8 cups of total chopped veggies. Cut them into uniform sizes to ensure even cooking.
03 -
In a large bowl, combine chopped vegetables with olive oil, minced garlic, fresh herbs, smoked paprika (if using), salt, and pepper. Toss well to fully coat each piece.
04 -
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid crowding to achieve crispy, caramelized edges.
05 -
Place the baking sheet in the oven and roast for 20-25 minutes. Flip the vegetables halfway through roasting to ensure even browning.
06 -
Once roasted, transfer the vegetables to a serving dish. Add finishing touches such as Parmesan cheese, lemon zest, or red pepper flakes as desired, and serve immediately.
# Notes:
01 -
Ensure vegetables are spread out in a single layer to enhance roasting and prevent steaming.