Simple, reliable, and built to bring color and texture to any plate.

A mix of vegetables roasted until tender with crisp edges. Garlic and herbs deepen the flavor without overcomplicating it. Works with anything—or on its own.

Choose your veggies.

INGREDIENTS

• a couple cups of broccoli florets
• a couple cups of cauliflower florets
• 1 red bell pepper, sliced
• a handful of baby carrots
• a generous drizzle of olive oil (about 2–3 tbsp)
• 2–3 cloves garlic, minced
• a pinch of dried Italian seasoning (or any mix of herbs you like)
• salt and pepper to taste

Optional:
• chopped parsley
• a sprinkle of grated Parmesan

METHOD

• Preheat oven to 400°F
• Add vegetables to a large bowl
• Drizzle with olive oil and add garlic, herbs, salt, and pepper
• Toss until evenly coated
• Spread in a single layer on a baking sheet (don’t overcrowd)
• Roast 20–25 minutes, stirring halfway, until tender with browned edges

BUILD IT YOUR WAY

• Finish with a squeeze of lemon for brightness
• Add chili flakes for heat
• Toss with fresh herbs after roasting
• Add toasted nuts or seeds for crunch
• Mix in chickpeas to make it more filling

SWAPS & NOTES

• Use whatever vegetables you have — zucchini, asparagus, onions all work
• Cut vegetables to similar sizes for even cooking
• Roast hot and don’t overcrowd — that’s how you get browning, not steaming
• Leftovers hold well and can be added to bowls, eggs, or salads