Garlic Herb Roasted Vegetables
Description
Garlic herb roasted vegetables are a vibrant, flavorful, and nutritious side dish made by tossing seasonal vegetables with olive oil, garlic, and fresh herbs, then roasting until caramelized. This dish is perfect for weeknight dinners, holiday meals, or meal prep and pairs well with any protein.
Ingredients (Serves 4-6)
Vegetables (you can vary based on season):
2 medium carrots, peeled and sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced into wedges
1 small head of broccoli, cut into floret
1 small head of cauliflower, cut into florets
200g baby potatoes, halved
For the garlic herb mix:
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 tablespoon fresh parsley, chopped (plus more for garnish)
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon red chili flakes (for a kick)
Optional: 1 tablespoon balsamic vinegar or lemon juice (for brightness)
Instructions
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
1. Preheat Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.
2. Chop Vegetables
Prepare all vegetables to similar sizes for even cooking.
3. Mix Seasoning
In a large bowl, mix olive oil, garlic, rosemary, thyme, parsley, salt, and pepper.
4. Toss Vegetables
Add chopped vegetables to the bowl. Toss well to coat evenly with the herb mixture.
5. Roast
Spread vegetables in a single layer on the baking sheet. Avoid overcrowding.
Roast for 25–30 minutes, flipping halfway through, until edges are golden and vegetables are tender.
6. Finish and Serve
Drizzle with balsamic vinegar or lemon juice if desired.
Garnish with fresh parsley and serve warm.
Nutritional Information (Per Serving – approx. 1 cup)
Calories: 160 kcal
Protein: 3 g
Carbohydrates: 18 g
Fiber: 5 g
Sugars: 6
Fat: 9 g
Saturated Fat: 1.3 g
Sodium: 320 mg
Vitamin A: 110% DV
Vitamin C: 120% DV
Iron: 6% DV
(Note: Nutrition may vary depending on vegetables used and portion size.)
Common Questions & Answers
Q1: Can I use frozen vegetables?
A: Yes, but fresh yields better texture. If using frozen, roast at a slightly higher temperature (450°F) and don’t thaw before roasting.
Q2: What herbs can I substitute?
A: You can use oregano, basil, or Italian seasoning if you don’t have rosemary or thyme.
Q3: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispness.
Q4: Can I add protein?
A: Absolutely! Add chickpeas, tofu, or pre-cooked chicken sausage for a complete meal.
Q5: Can I meal prep this dish?
A: Yes, prep the veggies and herb mix ahead of time. Toss and
roast when ready.