Description
This Garlic Herb Roasted Veggies recipe offers a delicious and healthy way to enjoy a medley of fresh vegetables, seasoned with aromatic herbs and garlic, then perfectly roasted until tender and lightly browned. Ideal as a side dish or a light meal, these veggies are easy to prepare and bursting with flavor.
Ingredients
Vegetables
- 2 cups baby carrots, peeled
- 1 large zucchini, sliced
- 1 bell pepper, chopped (any color)
- 1 red onion, sliced
- 1 cup broccoli florets
Seasoning & Oil
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare Vegetables: Wash and peel the baby carrots. Slice the zucchini, bell pepper, and red onion into bite-sized pieces. Cut the broccoli into small florets.
- Combine Vegetables: Place all of the vegetables into a large bowl.
- Add Olive Oil: Drizzle the olive oil over the veggies.
- Season Vegetables: Add the minced garlic, oregano, thyme, basil, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Make sure the vegetables are not overcrowded to ensure they roast evenly.
- Roast Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned. Toss the veggies halfway through the cooking time to ensure even roasting.
- Finish: Once the vegetables are roasted to your liking, remove them from the oven.
- Garnish and Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- To ensure even roasting, avoid overcrowding the baking sheet.
- You can customize the seasoning by adding other herbs like rosemary or smoked paprika.
- For extra flavor, sprinkle with a squeeze of fresh lemon juice before serving.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
