Description
Garlic roasted vegetables with crispy edges and tender centers—never soggy. Roast at high heat with plenty of space on the pan, then add garlic near the end for real toasty garlic flavor. Perfect as a flexible, one-pan side dish for any meal.
Ingredients
8–10 cups mixed vegetables, cut into similar-sized pieces (choose a mix below)
• Dense/root veg (pick 1–2): baby potatoes, carrots, sweet potatoes, parsnips
• Medium veg (pick 2–3): broccoli, cauliflower, bell peppers, red onion, zucchini, mushrooms
• Quick-cooking veg (add later): asparagus, green beans, cherry tomatoes
3–4 tbsp olive oil
6–8 cloves garlic, minced or thinly sliced (add near the end)
1 1/2 tsp kosher salt (plus more to taste)
3/4 tsp black pepper
Optional: 1 tsp Italian seasoning OR 1/2 tsp dried thyme/rosemary
Optional: pinch red pepper flakes
Optional finish: 1–2 tsp lemon juice OR balsamic vinegar
Optional finish: fresh parsley/thyme/rosemary
Optional finish: grated Parmesan
Instructions
1. Preheat oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to preheat.
2. Prep vegetables: cut dense vegetables into ~3/4-inch chunks and softer vegetables into 1–1 1/2-inch pieces for even roasting. Pat vegetables dry if rinsed.
3. In a large bowl, toss vegetables with olive oil, kosher salt, black pepper, and any dried herbs (do NOT add garlic yet).
4. Carefully remove the hot baking sheet. Spread vegetables in a single, uncrowded layer (use two pans if needed).
5. Roast 20 minutes, then flip/stir for even browning.
6. Add garlic (minced or sliced) and stir so it contacts the oil-coated vegetables. If using quick-cooking veg (asparagus/green beans/cherry tomatoes), add them now.
7. Roast 10–15 minutes more, until deeply golden at the edges and fork-tender (watch garlic so it turns lightly golden, not dark).
8. Finish immediately with a squeeze of lemon juice or a small drizzle of balsamic. Taste and adjust salt. Add fresh herbs and/or Parmesan if using.
Notes
Don’t crowd the pan—crowding is the #1 reason roasted vegetables turn soft and steamy. Use two pans if you need to.
Add garlic in the last 10–12 minutes to avoid bitterness from burning at 425°F.
For extra crisp edges: preheat the baking sheet, keep vegetables dry, and roast until edges look deeply golden.
Leftovers: refrigerate up to 4 days. Re-crisp on a sheet pan at 425°F for 6–10 minutes (microwave is faster but softer).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: 🥦 Vegetable Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 6g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg