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- 2 cups fresh broccoli florets - 2 cups fresh cauliflower florets - 1 cup diced bell peppers (choose your favorite colors) - 1 cup cherry tomatoes, halved You will start with fresh veggies. Broccoli florets and cauliflower florets add a nice crunch. Choose bell peppers in different colors for a pop of color. Finally, cherry tomatoes bring sweetness and juiciness to the medley. - 4 cloves garlic, finely minced - 1/4 cup unsalted butter, melted - 2 tablespoons extra virgin olive oil Garlic is the star of this dish. It adds depth and aroma. Unsalted butter gives a rich flavor. Extra virgin olive oil helps everything roast nicely. - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) Oregano and thyme add warmth and earthiness to the dish. Use salt and black pepper to enhance the flavors. Fresh parsley not only looks great but also adds freshness. This combination of seasonings makes the veggies shine. - Preheat the oven to 425°F (220°C). - In a large bowl, combine the broccoli florets, cauliflower florets, diced bell peppers, and halved cherry tomatoes. Mix well to blend the veggies. - In a medium bowl, whisk together melted butter, olive oil, minced garlic, dried oregano, dried thyme, and a pinch of salt and pepper. This will create a rich, flavorful mix. - Pour the garlic butter over the mixed veggies. Toss gently to coat each piece well. - Line a large sheet pan with parchment paper for easy cleanup. Spread the veggies evenly on the pan in a single layer. This step helps them roast nicely. - Bake in the preheated oven for 20-25 minutes or until the veggies are tender and golden brown. Stir the veggies halfway through cooking for even roasting. Do not overcrowd the sheet pan. This allows the veggies to roast evenly and get crispy. If they are too close together, they will steam instead of roast. Aim for a single layer of vegetables for the best results. Stir the veggies halfway through cooking. This helps them cook evenly and prevents burning. Adjust your seasonings to match your taste. If you love garlic, add more minced garlic. You can also try different herbs for a unique flavor. Choosing the right vegetable combinations is key. Mix colorful bell peppers, bright cherry tomatoes, and hearty broccoli. This not only looks great but also adds different textures. Serve the veggies straight from the sheet pan for a rustic vibe. This makes it easy and fun for family meals. If you want to impress guests, transfer the medley to a nice platter. Garnish with fresh parsley for added color. A sprinkle of fresh black pepper also enhances the look. {{image_4}} You can change the veggies in this dish for extra fun. Try these options: - Carrots: Sweet and crunchy, they roast well. - Zucchini: Soft and mild, they add great texture. - Asparagus: Tender and flavorful, they make a nice addition. You can also swap the oils and butters. Use these alternatives: - Coconut oil: Adds a subtle flavor and is great for high heat. - Ghee: A dairy-free option that gives a rich taste. Want to spice things up? Here are some ideas: - Red pepper flakes: They add heat and flavor. Just a pinch can make a big difference. - Smoked paprika: Adds a warm, smoky flavor that pairs well with the veggies. Consider adding cheese too. Try these options before serving: - Parmesan: A classic choice that adds a salty kick. - Feta: Crumbly and tangy, it brightens the dish. You can easily adapt this recipe to fit your diet. Here’s how: - Vegan: Substitute the butter with olive oil or vegan butter. - Paleo: Stick with fresh veggies and use ghee for a rich flavor. For gluten-free options, this recipe is already safe. Just check your spices to ensure they are gluten-free. To keep your veggie medley fresh, store it properly. First, let the veggies cool to room temperature. Then, place them in an airtight container. Store the container in the fridge for up to three days. If you want to save them for longer, freeze the leftovers. Use freezer-safe bags or containers. They can last for up to three months in the freezer. When it's time to enjoy your leftovers, reheating is key. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. If you prefer a microwave, use it for a quick option. Heat in 30-second bursts, stirring in between. To keep the texture, avoid overcooking. You want them warm but still crisp. For best freshness, consume the veggie medley within three days if stored in the fridge. If frozen, use them within three months for the best flavor. Signs of spoilage include off smells, slimy texture, or discoloration. If you notice any of these, it's best to toss them to stay safe. Yes, you can use frozen vegetables. They are quick and easy. However, fresh veggies often taste better. If you use frozen, thaw them first. This helps them cook evenly. Avoid overcrowding the sheet pan. It is key for crispy veggies. You can prep your veggies a day early. Just wash and chop them. Store in a sealed bag or container. You can also mix the garlic butter sauce in advance. Keep it in the fridge until you are ready to bake. This saves time on busy days. This veggie medley pairs well with many dishes. Try it with grilled chicken or fish. It also goes great with rice or quinoa. For a lovely touch, serve it alongside crusty bread. You can even add a fresh salad for a complete meal. Roasting fresh vegetables is simple and tasty. We covered the key veggies, like broccoli and bell peppers. The garlic butter adds flavor. Remember to not overcrowd your pan for the best texture. You can mix and match vegetables or spice things up as you like. With these tips, your roasted vegetable dish will impress. Enjoy experimenting, and make it your own!

Sheet Pan Garlic Butter Veggie Medley

Discover the deliciousness of this Savory Sheet Pan Garlic Butter Veggie Medley that's perfect for any meal! Packed with fresh broccoli, cauliflower, bell peppers, and cherry tomatoes, this dish is easy to prep and full of flavor. With a simple garlic butter drizzle, these roasted veggies become a delightful side or main course. Click through to explore the full recipe and make mealtime a breeze!
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Ingredients
  

2 cups fresh broccoli florets

2 cups fresh cauliflower florets

1 cup diced bell peppers (choose your favorite colors)

1 cup cherry tomatoes, halved

4 cloves garlic, finely minced

1/4 cup unsalted butter, melted

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) to create the perfect roasting environment.

    In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced bell peppers, and halved cherry tomatoes. Mix well to distribute the vegetables.

      In a separate medium bowl, whisk together the melted butter, olive oil, minced garlic, dried oregano, dried thyme, and a pinch of salt and pepper until well combined.

        Pour the flavorful garlic butter mixture evenly over the assortment of vegetables in the large bowl. Toss everything gently but thoroughly to ensure that every piece is well coated in the buttery goodness.

          Line a large sheet pan with parchment paper for easier cleanup and spread the coated veggies onto the pan in a single layer, ensuring they have enough space to roast properly without overcrowding.

            Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and have developed a lovely golden-brown color. Be sure to stir the veggies halfway through to promote even roasting.

              Once the vegetables are beautifully roasted, remove the pan from the oven and allow it to cool slightly. Before serving, sprinkle the veggie medley with freshly chopped parsley for a pop of color and freshness.

                - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a beautiful serving platter, garnishing with additional parsley and a sprinkle of fresh cracked pepper on top.