Garlic Herb Roasted Veggies Recipe
Garlic Herb Roasted Vegetables are a simple, flavorful, and healthy side dish that pairs well with any meal. A mix of colorful vegetables is tossed with olive oil, fresh garlic, and fragrant herbs, then roasted to perfection for a crispy, caramelized texture. This dish is vegan, gluten-free, and packed with nutrients, making it a great addition to your diet.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4-6
Ingredients
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 cup Brussels sprouts, halved
1 cup broccoli florets
1 small red onion, sliced
1 large carrot, sliced
Garlic Herb Seasoning
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika (optional, for depth of flavor)
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp red pepper flakes (optional, for a little heat)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the Vegetables
Wash and chop all vegetables into even sizes for even roasting.
Spread them in a single layer on the baking sheet.
3. Make the Garlic Herb Mixture
In a small bowl, mix olive oil, minced garlic, oregano, thyme, rosemary, paprika, salt, black pepper, and red pepper flakes.
Drizzle the mixture over the veggies and toss well to coat evenly.
4. Roast the Vegetables
Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through.
The vegetables should be tender with golden, slightly crispy edges.
5. Garnish & Serve
Sprinkle with fresh parsley before serving.
Enjoy hot as a side dish or mix with grains or protein for a complete meal.
Notes & Tips
Use Seasonal Veggies: Swap ingredients based on what’s in season.
For Extra Crispiness: Broil the veggies for the last 2-3 minutes.
Don’t Overcrowd the Pan: Spread the veggies in a single layer for even roasting.
Make It a Meal: Add roasted chickpeas, tofu, or chicken for protein.
Store Leftovers: Keep in an airtight container in the fridge for 3-4 days.
Reheat: Warm in a skillet or oven at 375°F (190°C) for 5-7 minutes.
Frequently Asked Questions
Q: Can I roast frozen vegetables?
A: Yes! Just roast them from frozen at 450°F (230°C) for 5-10 minutes longer to remove excess moisture.
Q: What oil is best for roasting?
A: Olive oil is great for flavor, but you can use avocado oil for a higher smoke point.
Q: How do I make these spicier?
A: Add more red pepper flakes or a dash of cayenne pepper.
Q: Can I add cheese?
A: Yes! Sprinkle Parmesan or feta cheese after roasting for extra flavor.
Nutritional Information
Calories: 120
Protein: 3g
Carbohydrates: 14g
Fiber: 5g
Fat: 7g
Vitamin C: 60% DV
Iron: 8% DV
Garlic Herb Roasted Veggies are a nutritious, colorful, and delicious side dish that’s easy to make and perfect for meal prep. they’re a great way to add more veggies to your diet!