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Serving: These roasted veggies pair beautifully with grilled meats, baked fish, or can even be enjoyed as a hearty vegetarian main course.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet for the best texture.
Variations:
Spicy Twist: Add a pinch of red pepper flakes or a sprinkle of smoked paprika for a spicy, smoky flavor.
Cheesy Finish: Toss the hot roasted veggies with grated Parmesan just before serving for an extra savory layer.
Other Vegetables: Feel free to add bell peppers, red onions, or mushrooms for even more color and taste.
FAQ:
Q: Can I prep this ahead of time?
A: Yes! You can chop and season the vegetables up to a day in advance. Just cover and refrigerate until you're ready to roast.
Q: What’s the best way to make them extra crispy?
A: Make sure the veggies are spread out in a single layer without overcrowding, and roast at a high temperature (at least 400°F/200°C).
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Use about three times more fresh herbs than dried, and add some right after roasting for a burst of fresh flavor.
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