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 - Crank your oven up to 425°F (220°C) and line a large baking sheet with parchment paper. This high heat ensures crispy, caramelized edges.

02 - Choose 3-4 vegetables from the base list and chop them into similar-sized pieces for even cooking. Aim for about 6-8 cups total of chopped veggies.

03 - In a large bowl, combine chopped vegetables with olive oil, minced garlic, fresh herbs, smoked paprika (if using), salt, and pepper. Toss until evenly coated.

04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between pieces for even roasting.

05 - Bake in the preheated oven for 20-25 minutes, flipping the vegetables halfway through for uniform browning. When edges are golden and centers are tender, they’re ready.

06 - Transfer the roasted veggies to a serving dish while still hot. Add optional finishes like grated Parmesan, lemon zest, or red pepper flakes for added flavor.

# Notes:

01 - High heat and not overcrowding the baking sheet are essential for perfect roasted vegetables.

02 - If desired, add garlic during the last 5 minutes of roasting to prevent burning.

03 - Roasted vegetables can be refrigerated for up to 4 days, making them great for meal prep.

04 - For a gourmet touch, drizzle with balsamic glaze after roasting.

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