🥕🥦 Roasted Veggie Tray Bake
🧾 Ingredients
- Carrots
- Broccoli
- Cauliflower
- Brussels sprouts
- Butternut squash (cubed)
- Dried cranberries
- Walnuts
- Olive oil
- Salt
- Black pepper
- Garlic (fresh or powder)
- Dried herbs (thyme/rosemary)
👩🍳 Step-by-Step Recipe
- 👉 Step 1:
Preheat oven to 200°C (400°F) 🔥 and line a large tray with parchment paper - 👉 Step 2:
Wash and cut everything into similar-sized pieces so they cook evenly 🔪🥕 - 👉 Step 3:
Spread vegetables on the tray in a single layer with space between them (this helps crispiness) ✨ - 👉 Step 4:
Drizzle olive oil evenly over everything 🫒 - 👉 Step 5:
Add salt, black pepper, garlic, and herbs 🌿🧂 - 👉 Step 6:
Toss well until all pieces are nicely coated 🤲 - 👉 Step 7:
Roast for 25–30 minutes, flipping halfway for even browning 🔄⏳ - 👉 Step 8:
Roast until edges are golden and slightly crispy 🔥🥦 - 👉 Step 9:
Add dried cranberries and walnuts while still hot 🍇🌰 - 👉 Step 10:
Let rest for 2–3 minutes, then serve warm 😋
❓ Q&A
Q1: Why aren’t my veggies crispy?
👉 Most likely overcrowding or too little heat—give them space and keep oven hot 🔥
Q2: When should I add nuts?
👉 Always at the end to keep them crunchy 🌰
Q3: Can I make this ahead?
👉 Yes, but reheat in oven (not microwave) for best texture ♨️