Garlic Herb Roasted Veggies!

🥕 Garlic Herb Roasted Veggies

A delicious, healthy side dish with loads of flavor and minimal prep time.

⏱ Time

• Prep: 10 minutes

• Cook: 25–30 minutes

• Total: ~40 minutes

🍽 Serves

4 people

🧾 Ingredients

• 1 large zucchini, sliced into half-moons

• 1 large bell pepper, cut into chunks

• 1 medium onion, cut into wedges

• 1 cup baby carrots (or regular carrots, cut into rounds)

• 1 cup broccoli florets (or cauliflower)

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp dried thyme (or fresh if you have it)

• 1 tsp dried oregano

• ½ tsp dried rosemary

• Salt and pepper, to taste

• 1 tbsp fresh parsley (optional, for garnish)

👩‍🍳 Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

2. Prep the Vegetables

• Wash and chop the vegetables into uniform pieces (this ensures even roasting).

  • Zucchini: Slice into rounds or half-moons.

  • Bell pepper: Cut into bite-sized chunks.

  • Onion: Slice into wedges.

  • Carrots: Cut into rounds (or leave baby carrots whole).

  • Broccoli: Cut into florets.

3. Season the Veggies

• Place all the chopped veggies in a large mixing bowl.

• Add olive oil, minced garlic, dried thyme, oregano, rosemary, salt, and pepper.

• Toss the vegetables until everything is well-coated in the oil and seasoning.

4. Roast the Veggies

• Spread the seasoned vegetables out evenly on a baking sheet in a single layer. Don’t overcrowd the pan to ensure they roast evenly.

• Roast in the oven for 25–30 minutes, stirring halfway through for even roasting. The veggies should be golden and tender when done.

5. Garnish & Serve

• Once roasted, remove from the oven and transfer to a serving dish.

• Garnish with fresh parsley (optional) for color and freshness.

• Serve warm and enjoy!

🌟 Tips for Perfect Roasted Veggies

• Uniform size: Cut all the vegetables into similar sizes to ensure even cooking.

• Don’t overcrowd: Leave enough space between the veggies on the baking sheet so they can caramelize and get crispy.

• Add a squeeze of lemon or a drizzle of balsamic vinegar for a tangy finish.

• Use a mix of fresh and dried herbs: Fresh thyme or rosemary will give the veggies a stronger, more vibrant flavor, but dried herbs work just as well.

❓ Q & A (Frequently Asked Questions)

Q: What other vegetables can I add?

• You can add a variety of vegetables such as sweet potatoes, butternut squash, brussels sprouts, parsnips, or eggplant. Just make sure to cut everything to roughly the same size for even cooking.

Q: Can I make these ahead of time?

Yes! You can:

• Prep the veggies ahead of time and store them in an airtight container in the fridge. Roast them when you’re ready to serve.

• Or, reheat leftovers in the oven at 350°F (175°C) for about 10 minutes to crisp them up again.

Q: Can I use frozen vegetables?

You can, but fresh vegetables will give a better result in terms of texture and flavor. If you use frozen vegetables, make sure to thaw them and pat them dry to avoid sogginess.

Q: Can I add cheese?

Yes! If you want to add some richness, you can sprinkle parmesan cheese over the vegetables in the last 5 minutes of roasting. Alternatively, drizzle with feta or goat cheese before serving.

Q: How can I make these spicier?

• Add red pepper flakes for a mild heat, or toss with a little cayenne pepper or smoked paprika for more spice.

• Chili powder or chipotle powder will also give a smoky, spicy kick.

Q: Can I make these veggies in the air fryer?

Yes, absolutely!

• Preheat the air fryer to 375°F (190°C).

• Toss the veggies in oil and seasoning as usual.

• Air fry for 15–20 minutes, shaking halfway through.

Q: Can I make these vegan?

This recipe is already vegan! It’s plant-based and doesn’t contain any animal products.

Q: What should I serve these with?

These roasted veggies pair perfectly with:

• Grilled chicken or steak

• Quinoa or rice (great for soaking up the extra flavor)

• Pasta with a light tomato sauce

• A side of hummus or tzatziki for dipping

🌱 Customizing Ideas

• For extra crunch: Add chopped almonds, pecans, or pine nuts to the roasted veggies after baking.

• For more flavor: Squeeze some fresh lemon juice over the veggies right before serving.