Garlic Roasted Veggies Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Wash and dry all vegetables thoroughly.

Cut vegetables

Peel carrots and cut on the bias into 1/2-inch slices. Halve baby potatoes if larger than a bite. Cut broccoli into uniform florets. Core and seed bell peppers, then cut into 1-inch pieces. Peel and cut red onion into 1-inch wedges. Slice zucchini into 1/2-inch half-moons. Aim for similar-sized pieces so vegetables roast evenly.

Place all cut vegetables in a very large mixing bowl or directly onto the prepared baking sheet in a single layer with some space between pieces for proper browning.

Make garlic oil

In a small bowl combine extra-virgin olive oil and minced garlic. Add chopped rosemary, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper. Whisk to combine and let sit for 2–3 minutes so garlic infuses the oil.

Toss vegetables

Pour the garlic-oil mixture evenly over the vegetables. Add lemon juice. Using tongs or clean hands, toss the vegetables until each piece is evenly coated in the oil and seasonings. Spread vegetables back into a single layer on the baking sheet, arranging denser items (potatoes, carrots) toward the outer edge for slightly faster roasting.

Roast

Roast in the preheated oven for 20 minutes. After 20 minutes, remove the sheet and use a spatula to turn vegetables so they brown on other sides. Return to oven and roast an additional 10–15 minutes, until vegetables are tender when pierced with a fork and edges are caramelized. Total roasting time 30–35 minutes depending on piece size.

Finish & serve

Remove vegetables from oven. Immediately taste and adjust seasoning with a pinch more salt or pepper if needed. Sprinkle chopped fresh parsley and grated Parmesan (if using) over the hot vegetables and gently toss to combine. Transfer to a serving platter and serve warm.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes for best texture.