Garlic Roasted Vegetables!

Garlic Roasted Vegetables

Serves: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

Ingredients

• 1 lb (450g) mixed vegetables (carrots, zucchini, bell peppers, red onion, and/or potatoes—use any veggies you love!)

• 3 tbsp olive oil

• 4 garlic cloves, minced (or more if you’re a garlic lover!)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1/2 tsp smoked paprika (optional, but adds a nice flavor)

• Salt & pepper to taste

• Fresh parsley or basil (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.

2. Prep the vegetables:

   • Cut your vegetables into uniform-sized pieces (around 1-inch chunks for even cooking). If you’re using potatoes, cut them into bite-sized cubes.

   • If using carrots, you can cut them into rounds or sticks.

3. Make the seasoning mixture:
   In a large bowl, combine the olive oil, minced garlic, oregano, thyme, smoked paprika (if using), salt, and pepper.

4. Toss the vegetables:
   Add your chopped vegetables to the bowl and toss them well in the seasoning mixture until all the veggies are evenly coated.

5. Roast the vegetables:
   Spread the seasoned vegetables evenly on the baking sheet in a single layer (so they roast instead of steam).
   Roast in the preheated oven for 30–35 minutes, stirring halfway through to ensure they cook evenly. They should be golden and tender when done.

6. Serve:
   Once roasted, garnish with fresh parsley or basil for a burst of color and freshness. Serve immediately.

Garlic Roasted Vegetables Q&A

Q: Can I use frozen vegetables?
A: Fresh vegetables will give the best texture, but you can use frozen if needed. Just make sure to thaw and pat them dry to avoid excess moisture. You may need to roast a little longer since frozen veggies tend to release more liquid.

Q: Can I add potatoes or sweet potatoes?
A: Absolutely! Just make sure to cut them smaller than the other vegetables so they cook at the same rate. If using potatoes, you might want to give them a head start by roasting them for 10 minutes before adding the other veggies.

Q: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs can be used! Use about 3–4 times the amount of dried herbs (so 1–2 tbsp of fresh oregano, thyme, etc.). Add them after the vegetables are roasted to preserve their flavor.

Q: How do I make these crispy?
A: Make sure the veggies are spread out in a single layer with enough space for air circulation. Don’t overcrowd the pan! You can also finish them under the broiler for 2–3 minutes to crisp up the edges, but watch closely to avoid burning.

Q: Can I prep these in advance?
A: You can chop the veggies and toss them in the oil and seasonings ahead of time (up to 4 hours), then roast them when you’re ready. If you’re meal prepping, roasted veggies can be stored in the fridge for 3–4 days and reheated in the oven or microwave.

Q: What else can I season these with?
A: You can switch up the herbs and spices! Try adding rosemary, basil, or a dash of chili flakes for some heat. Parmesan cheese can also be sprinkled on top during the last 5 minutes of roasting for a cheesy twist.

Enjoy!