Instructions

• Preheat the oven to 425°F (220°C).
• In a small bowl, whisk together 4 Tbsp avocado oil, 1 Tbsp dried herbs, ½ tsp garlic powder, and 1 tsp sea salt until well combined.
• Prepare the vegetables: slice 1 large red onion; chop 3 large carrots; chop 2 crowns of broccoli into florets; chop 2 medium-sized yellow squash; chop 1 zucchini squash; cut 1 red bell pepper into match sticks. Place all chopped vegetables in a large mixing bowl.
• Pour the oil-herb mixture over the vegetables and toss until all pieces are well coated.
• Divide the vegetables evenly between two large baking sheets, arranging them in a single layer (a little overlap is fine, but avoid stacking).
• Bake in the preheated oven for 20 minutes.
• While the vegetables roast, combine the remaining 2 Tbsp avocado oil with 4 large cloves fresh garlic, finely minced.
• Remove the baking sheets from the oven. Pour half of the garlic-oil mixture over the vegetables on each sheet and stir each sheet to redistribute and coat the vegetables.
• If the broccoli looks excessively charred after the first 20 minutes, remove only the broccoli florets from the baking sheet(s) and set them aside; continue with step 8 and step 10, then re-incorporate the removed broccoli with the other vegetables after they finish baking.
• Return the baking sheets to the oven and bake another 8 to 10 minutes, or until the vegetables reach your desired doneness.
• Remove the sheets from the oven, combine the vegetables if needed, transfer to a serving dish, and serve with your choice of entree. Enjoy!