Garlic Seasoned Vegetables Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Sliced carrots: Carrots peeled and sliced into thin rounds or sticks.

Bell pepper strips: Bell peppers cut into thin strips, any color will work.

Olive oil: Extra virgin olive oil for roasting and adding a rich flavor.

Garlic: Fresh garlic cloves minced finely to infuse the vegetables with a robust taste.

Salt: Used to enhance the natural flavors of the vegetables.

Pepper: Freshly ground black pepper for a hint of spice.

When preparing garlic, make sure to mince it finely to ensure even distribution and maximum flavor infusion throughout the vegetables. This technique helps to avoid any overpowering bites of garlic and ensures a harmonious blend of flavors.

• Broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be roasted or steamed just like broccoli.

• Sliced carrots - Substitute with sliced parsnips: Parsnips have a slightly sweet flavor similar to carrots and can be cooked in the same way.

• Bell pepper strips - Substitute with zucchini strips: Zucchini has a mild flavor and similar texture when cooked, making it a good alternative to bell peppers.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for olive oil in cooking.

• Garlic, minced - Substitute with shallots, minced: Shallots have a mild garlic-like flavor and can be used as a substitute in recipes that call for minced garlic.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but complementary flavor to the dish.

• Allow the roasted vegetables to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables into an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain the freshness and flavor.

• Store the container in the refrigerator. The garlic seasoned vegetables will stay fresh for up to 4-5 days.

• For freezing, spread the cooled vegetables on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the vegetables are frozen solid.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the vegetables in the refrigerator overnight or reheat directly from frozen. To reheat, spread the vegetables on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• For a quick reheating option, use a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover vegetables on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. Stir halfway for even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover vegetables and sauté for 5-7 minutes, stirring occasionally, until they are heated through.

• Microwave Method: Place the leftover vegetables in a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed until the vegetables are hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover vegetables in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Steaming Method: Place a steamer basket in a pot with a small amount of water. Bring the water to a boil. Add the leftover vegetables to the steamer basket, cover, and steam for 3-5 minutes or until heated through. This method helps retain the vegetables' moisture and texture.

• Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C).

• Large bowl: Used to toss the broccoli, carrots, and bell peppers with olive oil, garlic, salt, and pepper.

• Baking sheet: Provides a flat surface to spread the vegetables in a single layer for even roasting.

• Knife: Essential for slicing the carrots and bell peppers, and for mincing the garlic.

• Cutting board: Provides a safe and stable surface for cutting the vegetables and mincing the garlic.

• Measuring cups: Used to measure the correct amounts of broccoli, carrots, and bell peppers.

• Measuring spoons: Used to measure the olive oil accurately.

• Spatula: Useful for stirring the vegetables halfway through the roasting process to ensure even cooking.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and when removing it after roasting.

Pre-chop vegetables: Chop broccoli, carrots, and bell peppers in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Batch cooking: Double the recipe and store extra roasted vegetables for quick meals throughout the week.

Preheat oven early: Start preheating your oven while you prep the vegetables to save time.