Description
These Garlic Herb Roasted Veggies are the perfect side dish for any meal. Roasting the vegetables brings out their natural sweetness while the garlic and fresh herbs create a savory, aromatic flavor. This simple and healthy dish is both easy to make and incredibly delicious, making it a great addition to any weeknight dinner or holiday feast!
Ingredients
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2 cups baby carrots, peeled
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1 large zucchini, sliced
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1 bell pepper, chopped (any color)
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1 red onion, sliced
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1 cup broccoli florets
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3 tablespoons olive oil
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4 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon dried basil
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Salt and pepper to taste
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Fresh parsley (optional, for garnish)
Instructions
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1. Preheat the Oven:
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the Vegetables:
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Wash and peel the baby carrots. Slice the zucchini, bell pepper, and red onion into bite-sized pieces. Cut the broccoli into small florets.
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Place all of the vegetables into a large bowl.
3. Season the Vegetables:
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Drizzle the olive oil over the veggies.
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Add the minced garlic, oregano, thyme, basil, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Arrange on Baking Sheet:
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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.
5. Roast the Vegetables:
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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.
6. Garnish and Serve:
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Once the vegetables are roasted to your liking, remove them from the oven.
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Garnish with fresh parsley (optional) and serve immediately.
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Notes
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Vegetable Variations: You can easily swap out or add other vegetables, such as sweet potatoes, Brussels sprouts, or cauliflower, depending on your preference.
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Flavor Variations: For an extra kick, you can add red pepper flakes or a drizzle of balsamic vinegar before roasting.
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Storage: Leftover roasted veggies can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish, Vegetables, Healthy Eating
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6
- Protein: 3g
- Cholesterol: 0g