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Garlic Herb Roasted Vegetables: A Delicious and Easy Recipe for Healthy Eating

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A colorful mix of garlic herb roasted vegetables, including broccoli, cauliflower, carrots, and bell peppers, roasted to perfection for a flavorful and healthy side dish. Perfect for any meal!

Ingredients

Scale
  • 2 cups of broccoli florets
  • 2 cups of cauliflower florets
  • 2 cups of carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium red onion, cut into wedges
  • 4 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and prepare the vegetables: cut broccoli and cauliflower into bite-sized florets, slice carrots into rounds about 1/4 inch thick, chop bell peppers into bite-sized pieces, and cut red onion into wedges.
  3. Place all prepared vegetables in a large mixing bowl.
  4. In a small bowl, combine minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste.
  5. Whisk the garlic herb mixture until well combined.
  6. Pour the garlic herb mixture over the vegetables and toss until evenly coated. Let sit for 10-15 minutes if time allows.
  7. Line a large baking sheet with parchment paper or lightly grease it.
  8. Spread the coated vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.
  9. Roast in the preheated oven for 25-30 minutes, tossing halfway through for even cooking.
  10. Keep an eye on the vegetables during the last few minutes; they should be tender and slightly browned.
  11. Remove from the oven and let cool for a few minutes.
  12. Sprinkle with freshly chopped parsley before serving. Adjust seasoning if necessary.
  13. Serve as a side dish or add to grain bowls or salads.

Notes

  • Feel free to substitute or add other seasonal vegetables like zucchini, asparagus, or Brussels sprouts.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Find it online: https://softtasty.com/garlic-herb-roasted-vegetables-2/