Crispy Vegetable Side Dish (Printable Format)
Perfectly caramelized vegetables tossed with garlic and herbs, then roasted until crispy on the outside and tender inside. An easy, customizable side dish!
# What You'll Gather:
→ Base Veggies (Pick 3-4)
01 -
Carrots, chopped
02 -
Broccoli florets
03 -
Cauliflower florets
04 -
Bell peppers, sliced
05 -
Zucchini, thick slices
06 -
Sweet potatoes, cubed
07 -
Brussels sprouts, halved
→ Garlic-Herb Coating
08 -
3 tablespoons olive oil
09 -
4 garlic cloves, minced
10 -
1 tablespoon fresh rosemary (or 1 teaspoon dried)
11 -
1 tablespoon fresh thyme (or 1 teaspoon dried)
12 -
1 teaspoon smoked paprika (optional)
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
→ Optional Finishes
15 -
Grated Parmesan cheese (skip for vegan)
16 -
Fresh lemon zest
17 -
Red pepper flakes
# Step-by-Step Instructions:
01 -
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This high heat is key for those deliciously crispy edges!
02 -
Select 3-4 vegetables from the base list and chop them into similar-sized pieces for even cooking. Aim for about 6-8 cups total of chopped veggies.
03 -
In a large bowl, toss your chopped vegetables with olive oil, minced garlic, herbs, smoked paprika (if using), salt, and pepper. Make sure everything gets well coated with that garlicky goodness!
04 -
Spread the seasoned vegetables in a single layer on your baking sheet. The secret to crispiness? Don't overcrowd! Give them some breathing room so they roast rather than steam.
05 -
Roast in the preheated oven for 20-25 minutes, flipping the vegetables halfway through cooking time. They're done when the edges are golden and crispy and the centers are tender.
06 -
Transfer to a serving dish and add any optional finishes while still hot - a sprinkle of Parmesan, fresh lemon zest, or a pinch of red pepper flakes adds that perfect final flavor boost!
# Important Tips:
01 -
For extra crispiness, don't overcrowd the pan - use two baking sheets if needed.
02 -
If you're adding minced garlic directly to the vegetables, consider adding it for just the last 5 minutes of roasting to prevent burning.
03 -
These roasted veggies keep well in the refrigerator for up to 4 days, making them perfect for meal prep.
04 -
For a sweet twist, drizzle with a little balsamic glaze after roasting.
05 -
Different vegetables have different cooking times - denser vegetables like carrots and sweet potatoes may need a head start.