Savory Roasted Evergreen Mix (Printable)

Earthy mix of roasted root vegetables and greens seasoned with herbs and citrus zest.

# What You’ll Need:

→ Vegetables

01 - 2 cups Brussels sprouts, trimmed and halved
02 - 1 cup broccoli florets
03 - 1 cup kale leaves, thick stems removed, torn into pieces
04 - 1 cup baby potatoes, quartered

→ Aromatics & Herbs

05 - 2 tablespoons fresh rosemary, chopped
06 - 2 tablespoons fresh thyme leaves
07 - 3 cloves garlic, minced

→ Seasonings

08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - Zest of 1 lemon

→ Oil

11 - 3 tablespoons extra-virgin olive oil

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, place Brussels sprouts, broccoli, kale, and baby potatoes.
03 - Add rosemary, thyme, minced garlic, sea salt, black pepper, and lemon zest to the vegetables. Drizzle with olive oil and toss thoroughly to coat.
04 - Spread the vegetable mixture evenly in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Serve warm, optionally garnished with additional herbs or a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • The kitchen fills with an intoxicating aroma while these roast—your whole place smells like you know what you're doing.
  • Every vegetable caramelizes differently, so you get a surprising range of textures in one pan.
  • It's genuinely impossible to mess up, which means you can make it on autopilot even when tired.
02 -
  • Don't crowd the pan—vegetables need room to roast, or they'll release moisture and steam instead of caramelize.
  • Halfway through roasting, give everything a good stir so each piece gets time on the hot pan surface.
  • Lemon zest applied before roasting can sometimes taste bitter; add it right at the end or dust it fresh over the finished dish.
03 -
  • Keep the oven door closed while roasting—every peek lets heat escape and extends cooking time.
  • If your pan is small and vegetables are stacked, they'll steam; give yourself the bigger pan and don't be precious about how much space they need.

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