Evergreen Paleo Roasted Vegetables (Printable)
Wholesome side with seasonal greens, herbs, and olive oil, roasted to tender perfection and full of nutrients.
# List of ingredients:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 cup Brussels sprouts, halved
03 - 1 cup zucchini, sliced into half-moons
04 - 1 cup asparagus, trimmed and cut into 2-inch pieces
05 - 1 cup green beans, trimmed
→ Herbs & Seasoning
06 - 3 tablespoons extra virgin olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
09 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
→ Optional Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sliced almonds (omit for nut-free option)
14 - 1 teaspoon lemon zest
# Steps:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine broccoli florets, halved Brussels sprouts, sliced zucchini, asparagus pieces, and trimmed green beans.
03 - Drizzle the vegetables with extra virgin olive oil, add minced garlic, thyme, rosemary, sea salt, and freshly ground black pepper. Toss until evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized on the edges.
06 - Transfer roasted vegetables to a serving platter and garnish with fresh parsley, toasted almonds, and lemon zest as desired. Serve warm.
# Expert Advice:
01 -
- It's dead simple but tastes like you spent hours in the kitchen, and nobody needs to know otherwise.
- Your kitchen fills with the most incredible smell halfway through roasting—garlic and herbs melding into something irresistible.
- Works for paleo, vegan, or just anyone who wants vegetables that don't taste like punishment.
02 -
- Don't crowd the pan—vegetables need space to caramelize, not steam, so even if it feels sparse, spread them out in a true single layer.
- Stir halfway through because the vegetables farthest from the heat will cook slower, and stirring ensures everyone gets their golden moment.
03 -
- Toast your almonds in a dry skillet for 3–4 minutes before serving; the heat brings out their nutty flavor and makes them crisp rather than chewy.
- If you want extra brightness, zest a lemon over everything right before serving—it's a small move that completely transforms the dish.