How to Make Crispy Garlic-Roasted Autumn Veggies

Autumn is here and it means there’s plenty of veggie variety we can choose from and prep some delicious meals.

You can use the numerous autumn veggies to mix up your side dish, to make mouthwatering combo with rib stews, and combine some delicious and warming soups for those chilly nights.

A real crowd pleaser will be these crispy garlic-roasted veggies. They’re easy to make, there’s no big fuss, and they’re also vegan friendly.

Let’s check out the recipe together below.

Homemade Crispy Garlic-Roasted Autumn Veggies

You’ll need:

4 carrots, peeled and chopped

3 medium-sized potatoes, chopped

2 beets, peeled and chopped

7 brussels sprouts, cut in half

Yellow onion, diced

Zucchini, medium-sized and chopped

1 garlic bulb, cloves divided and chopped

2 tbsp of fresh herbs like rosemary, thyme, dill

3 tbsp of avocado or coconut oil

¼ tsp of sea salt & black pepper


Preheat your oven to 375 degrees F. Line 2 sheets for baking with a parchment paper. Spread out the veggies and garlic on both pans.

Add the herbs, seasoning, and oil and mix them up well.

Roast them for 30 to 40 minutes. Halfway, mix up everything around to cook evenly.

Take them out when crispy, tender, and golden brown.

Cool down a bit before serving.

Extra Tip:

Any leftovers can be kept in the fridge for around 4 days-reheat them in the oven or sauté them in a pan and add them in some frittatas or soups and stews.





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