Garlic Herb Roasted Veggies
Description
Garlic Herb Roasted Veggies are a simple, colorful, and flavorful side dish made with fresh vegetables tossed in olive oil, garlic, and aromatic herbs, then roasted until perfectly tender and caramelized. This versatile recipe pairs well with grilled chicken, fish, steak, or can be enjoyed as a healthy vegetarian meal.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine broccoli, cauliflower, carrots, zucchini, bell peppers, and onion.
- Add olive oil, garlic, oregano, thyme, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Remove from the oven and sprinkle with fresh parsley and Parmesan cheese if desired.
- Serve warm.
Q&A
Can I use different vegetables?
Yes. Brussels sprouts, sweet potatoes, asparagus, green beans, or mushrooms work great.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I make this recipe ahead of time?
Yes. Chop and season the vegetables up to 24 hours in advance and refrigerate until ready to roast.
Can I make it vegan?
Simply omit the Parmesan cheese or use a plant-based alternative.
Why aren’t my vegetables crispy?
Avoid overcrowding the baking sheet and roast at a high temperature for the best caramelization.