Description
Perfectly caramelized garlic roasted vegetables with crispy edges and tender centers. This simple technique transforms any combination of vegetables into a flavorful, healthy side dish that’s ready in just 35 minutes with minimal hands-on time.
Ingredients
2 pounds mixed vegetables (carrots, potatoes, broccoli, cauliflower, bell peppers, etc.), cut into 1-1.5 inch pieces
6–8 garlic cloves (minced, sliced, or whole)
3–4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs (or 2 teaspoons fresh rosemary/thyme)
Optional: 1/4 teaspoon red pepper flakes
Optional: 2 tablespoons fresh parsley, chopped (for garnish)
Optional: Grated Parmesan cheese for serving
Instructions
1. Preheat oven to 425°F (220°C). Line one or two large rimmed baking sheets with parchment paper or aluminum foil.
2. Wash all vegetables thoroughly and pat completely dry with paper towels. Excess moisture prevents caramelization.
3. Peel root vegetables if desired. Cut all vegetables into uniform 1-1.5 inch pieces for even cooking.
4. Prepare garlic by peeling and either mincing finely, slicing thin, or leaving whole cloves intact.
5. Place cut vegetables in a large bowl. Add garlic, olive oil, salt, pepper, and herbs.
6. Toss everything together with your hands or a large spoon until every piece is evenly coated with oil and seasonings.
7. Spread vegetables in a single layer on prepared baking sheets, ensuring pieces don’t touch or overlap. Use two sheets if necessary.
8. Roast for 15 minutes without disturbing to allow bottoms to develop golden, caramelized color.
9. Remove from oven and use a spatula to flip or stir vegetables for even browning.
10. Return to oven and roast for another 10-15 minutes until vegetables are tender when pierced with a fork and edges are golden brown and crispy. Total time: 25-35 minutes.
11. Test doneness by piercing with a fork—it should slide in easily. Edges should be caramelized with some darker spots.
12. Remove from oven and let rest 2-3 minutes. Transfer to serving platter. Taste and adjust seasoning with salt, pepper, or lemon juice.
13. Garnish with fresh parsley, grated Parmesan, or fresh herbs. Serve hot or warm.
Notes
Cut vegetables into uniform sizes for even cooking—this is the most important step.
Don’t skip the high temperature (425°F)—it’s crucial for caramelization and crispy edges.
Pat vegetables completely dry before tossing with oil to prevent steaming.
Space vegetables properly on baking sheets. Crowding prevents caramelization. Use multiple sheets if needed.
Add quick-cooking vegetables like zucchini or tomatoes during the last 15 minutes of roasting.
Store leftovers in airtight containers for up to 5 days. Delicious cold or reheated.
Reheat in a 375°F oven for 10-12 minutes for best texture. Avoid microwaving.
For Italian version, add balsamic vinegar in last 5 minutes and top with Parmesan.
Try Asian-inspired version with ginger, sesame oil, and soy sauce instead of Italian herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Method: Roasting
- Cuisine: Universal, Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 125
- Sugar: 4g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: garlic roasted vegetables, roasted vegetables, easy vegetable side dish, caramelized vegetables, healthy side dish