Crispy Garlic Veggies (Printable Version)

# What You’ll Need:

→ Vegetable selection

01 - Cubed sweet potatoes
02 - Zucchini, cut into thick rounds
03 - Sliced bell peppers
04 - Halved Brussels sprouts
05 - Cauliflower florets
06 - Carrots, chopped into large chunks
07 - Broccoli florets

→ Herb-garlic mix

08 - 1 tablespoon chopped thyme (or 1 teaspoon dried)
09 - 1 teaspoon paprika (smoked, if possible)
10 - ¼ teaspoon ground black pepper
11 - ½ teaspoon salt
12 - 4 cloves of garlic, finely chopped
13 - 3 tablespoons of olive oil
14 - 1 tablespoon chopped rosemary (or 1 teaspoon dried)

→ Extra toppings

15 - Lemon zest for brightness
16 - Some Parmesan, grated
17 - Crushed red chili flakes for a spicy kick

# Steps to Follow:

01 - Turn the oven on to 425°F and cover a big baking tray with parchment paper.
02 - Pick a few veggies (3-4 types) and chop them into similar-sized chunks so they cook evenly. You'll need about 6-8 cups total.
03 - Throw the cut-up veggies into a large bowl. Add in olive oil, chopped garlic, fresh or dried herbs, paprika, salt, and pepper. Toss everything till it's all mixed evenly.
04 - Put the seasoned veggies onto the prepared baking sheet, spreading them out in a single layer. Don't cram them together or they won't roast right.
05 - Pop the tray into the oven and roast for 20 to 25 minutes. Flip the veggies halfway through to brown them evenly. You'll know they're done when they're crispy on the edges and soft in the middle.
06 - Move the cooked vegetables to a serving dish and sprinkle on any toppings you like while they're still warm—maybe some Parmesan, lemon zest, or chili flakes.

# Additional Notes:

01 - High temperatures and spreading the veggies apart on the pan help them roast instead of steam.
02 - To keep garlic from burning, toss it in during the last 5 minutes of roasting.
03 - Roasted veggies store well for up to 4 days in the fridge, which is great for prepping meals ahead.
04 - Drizzle with balsamic glaze just before serving if you want a richer taste.
05 - Tougher veggies like carrots and sweet potatoes might need an extra 10 minutes in the oven compared to softer ones.

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