Garlic Herb Roasted Veggies
A simple, versatile, and delicious roasted vegetable dish featuring fresh garlic and aromatic herbs that caramelizes vegetables to perfection. Perfect for weeknight dinners and family meals.
Ingredients
- 1 large head Broccoli, cut into florets
- 3 large Carrots, peeled and sliced
- 2 Bell Peppers (any color), chopped
- 1 medium Red Onion, cut into wedges
- 1 large Zucchini, sliced
- 1/4 cup Olive Oil
- 4-5 cloves Fresh Garlic, minced
- 1 tablespoon Fresh Rosemary, chopped
- 1 tablespoon Fresh Thyme leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat oven to 425°F (220°C)
- Wash and chop all vegetables into uniform, bite-sized pieces
- Whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl
- Place chopped vegetables in large mixing bowl and pour oil mixture over them
- Toss until vegetables are evenly coated
- Spread vegetables in single layer on large rimmed baking sheet
- Roast for 20-25 minutes until tender with crispy, browned edges
- Let cool for a minute before serving hot
Notes
Use fresh vegetables for best results (not frozen)
Dry vegetables well after washing to ensure crispiness
Don't overcrowd the baking sheet - use two pans if necessary
Resist stirring too often to allow for proper browning
Can substitute with other vegetables like cauliflower, sweet potatoes, or Brussels sprouts
For dried herbs, use 1 teaspoon each instead of 1 tablespoon fresh
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 320mgFiber: 4gSugar: 8g
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