Roasted Sheet Pan Vegetables with Garlic
A colorful and mouthwatering dish showcasing the vibrant flavors of fresh veggies, roasted with garlic for a delicious, nutritious meal.
Ingredients
Vegetables
- 1 lb Brussels sprouts, halved Choose firm sprouts without yellowing leaves.
- 2 large carrots, peeled and sliced into 1/2-inch coins Peeling enhances flavor and texture.
- 1 large sweet potato, peeled and cut into 3/4-inch cubes Ensure pieces are similar in size for even cooking.
- 1 large red bell pepper, cut into 1-inch chunks Remove seeds and core before chopping.
- 9 large garlic cloves, smashed and peeled Crush lightly to release more oils.
Seasonings and Oils
- 3 tbsp extra virgin olive oil High-quality oil enhances flavor.
- 1 tbsp balsamic vinegar Add towards the end to avoid burning.
- 1 tsp dried rosemary Fresh rosemary can also be used.
- 1.5 tsp flaky sea salt Adjust seasoning to taste.
- 0.5 tsp cracked black pepper Use generously to enhance flavors.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and chop the Brussels sprouts, carrots, sweet potato, and red bell pepper into similar sizes.
- In a large bowl, combine the chopped vegetables, smashed garlic cloves, olive oil, balsamic vinegar, rosemary, salt, and pepper. Toss well until evenly coated.
Cooking
- Spread the vegetable mixture evenly on a rimmed baking sheet.
- Roast in the preheated oven for 25 minutes, stirring halfway through.
- Check for doneness; the vegetables should be tender and lightly browned.
Serving
- Remove from the oven and let cool for a few minutes before serving.
- Serve hot on a large platter, or enjoy as a side dish.
Notes
Toss in your favorite veggies for a personal touch. Can be topped with fresh herbs or parmesan cheese after roasting.