Garlic Herb Roasted Veggies
Ingredients:
3 cups mixed vegetables (e.g., carrots, bell peppers, zucchini, broccoli, cauliflower, or your favorites), chopped into bite-sized pieces
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme (or fresh if available)
1 teaspoon dried rosemary (or fresh)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
Instructions:
Preheat oven: to 425°F (220°C).
Prepare veggies: Wash and chop all your vegetables into roughly the same size so they cook evenly.
Mix oil and herbs: In a large bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper.
Toss veggies: Add the chopped veggies to the bowl and toss well so everything is coated evenly.
Roast: Spread the veggies out on a baking sheet in a single layer. Roast for about 20-25 minutes, stirring halfway through, until veggies are tender and slightly caramelized.
Garnish & serve: Sprinkle fresh parsley or basil over the top before serving for a fresh finish.