Description
These garlic herb roasted veggies are a colorful, flavorful, and healthy side dish that pairs perfectly with almost any main course. Tender on the inside and slightly crispy on the outside, each bite bursts with the earthy aroma of fresh herbs and the savory richness of roasted garlic.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 2 carrots, sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, zucchini, and carrots.
- Drizzle with olive oil, then sprinkle with garlic, thyme, rosemary, oregano, salt, and pepper. Toss until all vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
- Serve warm, garnished with extra herbs if desired.
Notes
- Use any vegetables you like—Brussels sprouts, asparagus, or sweet potatoes work great.
- Fresh herbs can replace dried for a more vibrant flavor; use 1 tbsp of each fresh herb.
- For extra crispiness, avoid overcrowding the pan.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic roasted vegetables, herb roasted veggies, oven roasted vegetables, vegan side dish