Garlic Herb Roasted Veggies Crispy, caramelized, and packed with flavor—this side dish is straight-up fire!

Step 2: Chop Your Veggies

1. Wash all vegetables thoroughly.
2. Cut them into uniform-sized pieces to ensure even cooking. Smaller pieces will get crispier; larger pieces will stay tender inside.
3. Keep denser vegetables like carrots and cauliflower slightly smaller than softer veggies like bell peppers, which cook faster.

Step 3: Season the Veggies

1. Place all the chopped vegetables in a large mixing bowl.
2. Drizzle with olive oil and toss to coat evenly.
3. Add the minced garlic, dried herbs, smoked paprika, salt, and black pepper. Toss again until all pieces are evenly coated.
4. Spread the veggies in a single layer on the prepared baking sheet. Overcrowding causes steaming instead of roasting, so give them space.

Step 4: Roast to Perfection

1. Roast in the preheated oven for 20 minutes.
2. After 20 minutes, stir or flip the veggies to ensure even browning.
3. Continue roasting for another 10–15 minutes, or until edges are crispy and veggies are tender. Check your carrots or cauliflower with a fork—they should be soft inside.

Step 5: Add the Finishing Touches

1. Remove the baking sheet from the oven.
2. Sprinkle fresh parsley over the roasted vegetables.
3. Optional: Squeeze lemon juice for a bright, fresh flavor.
4. Taste and adjust salt and pepper if needed.

Step 6: Serve and Enjoy

• Serve hot as a side to roasted chicken, fish, pasta, or even a grain bowl.
• Leftovers taste amazing cold in salads or reheated in a skillet with a touch of olive oil.

Tips for Maximum Flavor

1. High heat is key: 425°F gives the perfect caramelization without burning.
2. Don’t overcrowd: Use two pans if needed. Crowding = steaming, which makes them mushy.
3. Herb variations: Swap thyme and rosemary for basil, sage, or tarragon for different flavor profiles.
4. Garlic hack: Roast whole cloves with skins on for a milder, caramelized garlic flavor.
5. Crisp factor: For extra crisp edges, toss the veggies halfway through with a little extra olive oil.

Result: Crispy, caramelized, and packed with garlic-herb flavor, these roasted vegetables are more than just a side—they’re a celebration of simplicity and taste. Even picky eaters might go back for seconds!

If you want, I can also make a version with a step-by-step visual guide, showing how the veggies should look at each stage so you can nail that perfect caramelization.

Do you want me to do that?