These oven-roasted vegetables are caramelized on the outside, tender inside, and bursting with garlic-herb goodness. Perfect as a side dish, meal prep, or healthy snack!
Why You’ll Love This Recipe ❤️
✅ One-pan & hands-off (just chop and roast!)
✅ Customizable – use any veggies you like
✅ Vegan/gluten-free by default
✅ Better than steamed veggies (hello, crispy edges!)
Ingredients You’ll Need 🛒
*(Serves 4-6)*
Base Veggies (Pick 3-4):
Carrots, chopped
Broccoli florets
Cauliflower florets
Bell peppers, sliced
Zucchini, thick slices
Sweet potatoes, cubed
Brussels sprouts, halved
Garlic-Herb Coating:
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp smoked paprika (optional)
½ tsp salt
¼ tsp black pepper
Optional Finishes:
Grated Parmesan (skip for vegan)
Lemon zest
Red pepper flakes
Step-by-Step Instructions 👩🍳
