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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup bell peppers, diced - 1 cup cherry tomatoes, halved Fresh veggies add color and crunch. I love how broccoli and cauliflower mix well in the oven. They get tender yet stay a bit crisp. Bell peppers add sweetness, while cherry tomatoes burst with juicy flavor. Use any color of bell pepper you like. Each adds a unique taste. - 1/4 cup unsalted butter, melted - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme Garlic butter is the star here. The butter gives a rich taste, and olive oil helps with cooking. Minced garlic brings a bold flavor. Dried oregano and thyme add earthy notes. This mix coats the veggies, making them delicious and aromatic. You can adjust the garlic to fit your taste. - Salt and pepper to taste - Fresh parsley, chopped Salt and pepper enhance every bite. Fresh parsley adds a pop of color and a hint of freshness. I like to sprinkle it on right before serving. It brightens the dish and makes it look great. Don't skip this step; it really ties everything together! To start, preheat your oven to 425°F (220°C). This step is key for crisp veggies. While the oven heats, grab a large mixing bowl. Add 2 cups of broccoli florets, 2 cups of cauliflower florets, 1 cup of diced bell peppers, and 1 cup of halved cherry tomatoes. Mix them well to ensure an even spread of colors and flavors. Next, make the garlic butter sauce. In a separate bowl, whisk together 1/4 cup of melted unsalted butter and 2 tablespoons of olive oil. This mixture adds richness to your veggies. Then, add 4 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme to the bowl. Don’t forget to add salt and pepper to taste. Whisk until everything is well combined. Now it’s time to roast. Pour the garlic butter mixture over your mixed veggies. Toss them until they are all evenly coated. Spread the veggies in a single layer on a large sheet pan. Make sure they are not crowded; this helps them roast nicely. Place the pan in the preheated oven. Roast for about 20 to 25 minutes. Halfway through, stir the veggies to ensure even cooking. When they are tender and lightly browned, take them out. Let them cool slightly, then garnish with fresh chopped parsley before serving. To get the best results, space out the vegetables on the pan. If they touch, they will steam instead of roast. This makes them less crisp. Stir the veggies halfway through cooking. This helps them brown evenly. Use a spatula to flip them gently. You can change up the herbs for more taste. Try adding rosemary or basil for a fresh twist. You can also use spices like paprika or cumin. They add a nice kick. For extra flavor, sprinkle parmesan cheese before serving. It melts nicely and adds richness. This veggie medley pairs well with proteins. Serve it with grilled chicken or fish for a complete meal. For a fun touch, use a colorful platter. Arrange the veggies in a circle and sprinkle fresh parsley on top. This makes the dish look inviting and fresh. {{image_2}} You can always add more veggies to this medley. Seasonal vegetables work great. Try zucchini, asparagus, or even carrots. Each one brings a new taste. You can also swap out your favorites. If you have green beans or snap peas, toss them in too. Just keep the cooking time in mind. Cheese can really boost the flavor. Try adding parmesan or feta before serving. The cheese melts and adds a nice creaminess. You can also use different herbs. Basil, rosemary, or dill bring fresh notes. Experiment with what you like most. If you want a vegan dish, replace the butter with olive oil. Use a plant-based alternative for cheese too. This keeps it tasty and plant-friendly. For gluten-free needs, check all labels. Most ingredients are gluten-free, but always verify. This way, everyone can enjoy it. After you enjoy your meal, let the leftovers cool down. Store them in the fridge. Use airtight containers to keep the veggies fresh. You can keep them for up to three days. Keep in mind that some veggies may lose their crispness over time. To reheat, the oven is my favorite method. Set it to 350°F (175°C). Place the veggies on a baking sheet. Heat for about 10-15 minutes. This keeps them tasty and helps regain some texture. You can also use the microwave. If you do, cover them to avoid drying out. Heat in short bursts and stir in between. You can freeze the cooked veggie medley. Let it cool completely first. Then, pack it in freezer-safe bags. Remove as much air as you can. They can last for up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven or microwave as mentioned. Yes, you can use frozen vegetables. They save time and still taste good. Just make sure to thaw them first. This helps them cook evenly. Keep an eye on the cooking time. Frozen veggies may need a bit more time in the oven. This dish pairs well with many options. You can serve it with grilled chicken or fish. It also goes nicely with quinoa or rice. For a light meal, enjoy it with a fresh salad. The flavors blend well with a variety of foods. To add spice, consider using red pepper flakes. A teaspoon will give a nice kick. You might also try adding jalapeños or a splash of hot sauce. Mix these into the garlic butter for added heat throughout the dish. Absolutely, you can make the garlic butter ahead of time. Just mix it and store it in the fridge. It will keep well for up to three days. When ready, warm it slightly before mixing with the veggies. Cut the vegetables into similar sizes for even cooking. Aim for about one-inch pieces. This helps them cook at the same rate. For cherry tomatoes, simply halve them. Use a sharp knife for clean cuts and safety. This guide covered all you need to make a tasty Sheet Pan Garlic Butter Veggie Medley. We reviewed fresh veggies to use and crafted a simple garlic butter sauce. You learned how to roast the veggies for the best flavor and texture. Consider trying different vegetables and herbs for variety. This dish is versatile and can fit many diets. Store your leftovers well and enjoy them later. Cooking should be fun, so experiment and make this recipe your own!

Sheet Pan Garlic Butter Veggie Medley

Elevate your dinner game with this Sheet Pan Garlic Butter Veggie Medley! Packed with fresh broccoli, cauliflower, bell peppers, and juicy cherry tomatoes, this easy recipe is bursting with flavor. Simply toss the veggies in a delicious garlic butter sauce and roast for a quick, healthy meal that everyone will love. Ready in just 35 minutes, click through to explore the full recipe and enjoy a vibrant, nutritious dish tonight!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup bell peppers (any color), diced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1/4 cup unsalted butter, melted

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, and cherry tomatoes.

      In a separate bowl, whisk together the melted butter, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.

        Pour the garlic butter mixture over the vegetables and toss until they are evenly coated.

          Spread the veggies in a single layer on a large sheet pan, ensuring they are not overcrowded for even roasting.

            Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly browned. Stir halfway through to ensure even cooking.

              Once done, remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.

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