Garlic Herb Roasted Veggies (Print Version)
Veggies caramelized with garlic, rosemary, and thyme, oven-roasted to golden perfection with a savory finish.
# Ingredients:
→ Vegetables
01 -
2 medium carrots, cut into 1-inch pieces
02 -
2 cups broccoli florets
03 -
2 cups cauliflower florets
04 -
1 red bell pepper, sliced into strips
05 -
1 zucchini, sliced into thick rounds
06 -
1 medium sweet potato, peeled and cubed
07 -
1 cup Brussels sprouts, halved
→ Garlic-Herb Coating
08 -
3 tablespoons olive oil
09 -
4 garlic cloves, finely minced
10 -
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
11 -
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 -
1 teaspoon smoked paprika (optional)
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon ground black pepper
→ Finishing Options
15 -
2 tablespoons grated Parmesan cheese (omit for vegan variation)
16 -
1 teaspoon fresh lemon zest
17 -
1/4 teaspoon crushed red pepper flakes
# Instructions:
01 -
Preheat oven to 425°F and line a large baking sheet with parchment paper to ensure even roasting and easy cleanup.
02 -
Choose 3 to 4 types of vegetables from the list and cut them into similar-sized pieces, totaling approximately 6 to 8 cups.
03 -
In a large mixing bowl, toss the vegetables with olive oil, minced garlic, rosemary, thyme, smoked paprika (if using), salt, and black pepper until uniformly coated.
04 -
Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal caramelization.
05 -
Roast in the oven for 20 to 25 minutes, flipping vegetables halfway through to achieve even golden-brown color and tender centers.
06 -
Transfer the roasted vegetables to a serving platter and, while still hot, finish with grated Parmesan, a sprinkle of fresh lemon zest, or red pepper flakes as desired. Serve immediately.
# Notes:
01 -
For maximum crispness, ensure vegetables are cut to uniform size and spaced out on the baking sheet without overlapping.