Garlic Herb Roasted Veggies

Ingredients You’ll Need

For the Vegetables:

• 2 cups bite-sized pieces of mixed vegetables (e.g., carrots, potatoes, zucchini, bell peppers, onions, Brussels sprouts, etc.)
• 3 tablespoons olive oil (or avocado oil for higher heat tolerance)
• 4 cloves garlic, minced or thinly sliced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary needles)
• Salt and pepper, to taste
• Optional: Red pepper flakes for a hint of heat

For Garnish:

• Fresh parsley, chopped (for color and freshness)
• Lemon wedges (for squeezing over the finished dish)

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Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper or lightly grease it with oil for easy cleanup.

Step 2: Prep the Vegetables

1. Wash and chop the vegetables into evenly sized pieces to ensure even cooking.
2. Place the veggies in a large mixing bowl and drizzle with olive oil. Toss until the pieces are evenly coated.

Step 3: Add Garlic and Herbs

1. Sprinkle the minced garlic, dried thyme, rosemary, salt, and pepper over the vegetables. If using red pepper flakes, add them now.
2. Gently toss everything together until the herbs and spices are distributed throughout the mixture.

Step 4: Roast the Vegetables

1. Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space between the pieces for optimal browning.
2. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.

Step 5: Garnish and Serve

1. Remove the roasted veggies from the oven and transfer them to a serving platter.
2. Sprinkle with freshly chopped parsley for added color and aroma.
3. Serve immediately, with lemon wedges on the side for squeezing over the top if desired.