Garlic Herb Roasted Vegetables (Print Version)
Colorful Garlic Herb Roasted Vegetables with browned edges, tender centers, lemon, olive oil, and a savory herb seasoning.
# Ingredients:
For the vegetables
01 -
2 cups (180 g) broccoli florets
02 -
2 cups (175 g) Brussels sprouts, trimmed and halved
03 -
2 medium carrots, sliced 1/4 inch thick
04 -
1 medium zucchini, cut into chunky half-moons
05 -
1 red bell pepper, cut into 1-inch pieces
For the garlic herb seasoning
06 -
3 tablespoons extra-virgin olive oil, plus more for the pan
07 -
4 garlic cloves, finely minced
08 -
1 1/2 teaspoons Italian seasoning
09 -
1 teaspoon smoked paprika or sweet paprika
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon dried oregano
12 -
1/2 teaspoon dried thyme
13 -
1/2 teaspoon fine sea salt, plus more to taste
14 -
1/2 teaspoon black pepper
15 -
1/4 teaspoon chili flakes, optional
For finishing
16 -
1 tablespoon fresh lemon juice
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Lightly oil a large rimmed sheet pan, or use two sheet pans if your vegetables look crowded.
02 -
Wash and dry the vegetables well. Cut them as evenly as possible so the carrots are thin, the Brussels sprouts are halved, and the zucchini stays in larger pieces.
03 -
In a large bowl, toss the vegetables with olive oil, garlic, Italian seasoning, paprika, onion powder, oregano, thyme, salt, pepper, and chili flakes until evenly coated.
04 -
Spread the vegetables in a single layer on the prepared pan. Turn some Brussels sprouts cut side down for better browning.
05 -
Roast for 12 minutes, flip with a spatula, then roast 10-13 minutes more until the edges are golden and the carrots are fork-tender.
06 -
Drizzle lemon juice over the hot vegetables and sprinkle with parsley. Taste and adjust with a small pinch of salt if needed.
# Notes:
01 -
Use two sheet pans if needed so the vegetables roast instead of steam.
02 -
Best served hot, but leftovers are useful for bowls, eggs, and wraps.