Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.

Step 3

Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.

Step 4

Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).

Step 5

Bake in the preheated oven for 20 minutes.

Step 6

While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.

Step 7

Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.

Step 8

Serve with your choice of entree and enjoy!

Step 9

Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.