Garlic Herb Roasted Vegetables

Method

1. 1

   Preheat your oven to 425°F and line a large sheet pan with parchment paper or lightly coat it with olive oil.

2. 2

   Add the potatoes and carrots to the pan first. Toss with a little olive oil, salt and pepper and roast for 10 minutes since they take longer to cook.

3. 3

   Add the broccoli, zucchini, squash, bell pepper, onion, tomatoes and asparagus.

4. 4

   Drizzle everything with olive oil and add the minced garlic, oregano, Italian seasoning, garlic powder, salt and pepper. Toss well so all the vegetables are coated.

5. 5

   Spread the vegetables into a single layer so they roast instead of steam.

6. 6

   Roast for another 20–25 minutes, tossing once halfway through, until tender and beautifully golden around the edges.

7. 7

   Finish with fresh parsley and a little drizzle of extra-virgin olive oil.