Garlic Herb Roasted Veggies (Print Format)
Mixed vegetables tossed with garlic, fresh herbs, and olive oil, then roasted until perfectly caramelized and crispy.
# Ingredients:
→ Base vegetables (choose 3-4)
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
# Steps:
01 -
Crank your oven up to 425°F and line a large baking sheet with parchment paper. This high heat is absolutely key for getting those deliciously crispy, caramelized edges we're after!
02 -
Choose 3-4 vegetables from the base list and chop them into similar-sized pieces for even cooking. You want about 6-8 cups total of chopped veggies - this ensures everyone gets perfectly tender results at the same time.
03 -
In a large bowl, toss your chopped vegetables with olive oil, minced garlic, fresh herbs, smoked paprika if you're using it, salt, and pepper. Make sure every single piece gets beautifully coated with that aromatic, garlicky goodness!
04 -
Spread those seasoned vegetables in a single layer on your prepared baking sheet. Here's the secret to crispy perfection - don't overcrowd them! Give each piece some breathing room so they roast beautifully instead of steaming.
05 -
Pop them in the oven for 20-25 minutes, flipping the vegetables halfway through for even browning. They're ready when the edges are gorgeously golden and crispy while the centers are perfectly tender.
06 -
Transfer your beautiful roasted veggies to a serving dish and add any optional finishes while they're still hot - a generous sprinkle of Parmesan, bright lemon zest, or a pinch of red pepper flakes takes them over the top!
# Tips:
01 -
The key to amazing roasted vegetables is high heat and not overcrowding - if you need more space, use two baking sheets instead of cramming everything together.
02 -
If you're worried about the garlic burning, you can add it during the last 5 minutes of roasting instead of from the beginning.
03 -
These versatile veggies keep beautifully in the fridge for up to 4 days, making them perfect for meal prep or easy weeknight sides.
04 -
For a gourmet touch, drizzle with a little balsamic glaze after roasting - the sweet-tangy flavor pairs amazingly with the herbs.
05 -
Remember that denser vegetables like carrots and sweet potatoes take longer to cook, so you might want to give them a 10-minute head start before adding quicker-cooking veggies.