Roasted Garlic Herb Vegetables
This medley of roasted vegetables is tossed with olive oil, garlic, and aromatic herbs, then baked until tender and lightly caramelized. The result is a colorful, healthy dish that can be served alongside your favorite protein or tossed with grains for a hearty vegetarian meal. Its simplicity makes it an ideal go-to recipe for busy weeknights or when you’re looking for a nutrient-rich side.
Ingredients
Vegetables:
1 head broccoli, cut into florets
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into rounds or half-moons
1 medium red onion, cut into wedges
2 medium carrots, peeled and sliced into ½-inch pieces
Garlic & Herbs:
4–6 garlic cloves, minced (or thinly sliced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh chopped parsley (plus extra for garnish, optional)
Oils & Seasonings:
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Optional: A squeeze of fresh lemon juice or 1 teaspoon balsamic vinegar for brightness
Instructions
1. Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the Vegetables:
Place the broccoli, bell peppers, zucchini, red onion, and carrots in a large bowl. Add the minced garlic, dried thyme, dried rosemary, and olive oil. Season generously with salt and pepper.
3. Toss to Coat:
Use your hands or a large spoon to toss the vegetables until they’re evenly coated with the oil and seasonings. For extra flavor, drizzle in a squeeze of lemon juice or balsamic vinegar if desired.
4. Arrange on Baking Sheet:
Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting and that the veggies crisp up rather than steam.
5. Roast the Vegetables:
Roast in the preheated oven for 25–30 minutes, stirring once halfway through. The vegetables should be tender with lightly browned, caramelized edges when done.
6. Finish and Serve:
Remove from the oven, toss with the fresh chopped parsley, and adjust seasoning with extra salt, pepper, or lemon juice if needed. Serve warm as a nutritious side dish or mix into a grain bowl.
Nutritional Information
Calories: ~150 kcal
Total Fat: ~8 g
Carbohydrates: ~15 g
Fiber: ~5 g
Protein: ~3 g
Sodium: ~150–200 mg (depending on salt added)
Notes & Tips
Vegetable Variations:
Feel free to substitute or add other vegetables such as Brussels sprouts, mushrooms, or cherry tomatoes. Just adjust the roasting time accordingly, as some vegetables may cook faster than others.
Herb Options:
Fresh herbs like rosemary, thyme, or basil can replace dried herbs. If using fresh, use about 1½ to 2 times the amount compared to dried.
Roasting for Even Results:
For crispier vegetables, ensure they are spread out in a single layer without overlapping. Overcrowding can lead to steaming instead of roasting.
Storage & Reheating:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or in the microwave, though note that reheated vegetables may lose some crispness.
Serving Suggestions:
Toss these roasted vegetables with cooked quinoa or couscous, or serve as a side to grilled chicken, fish, or tofu. They’re also excellent as a base for a warm salad.
This dish is a great addition to a balanced diet, providing vitamins, minerals, and antioxidants with a satisfying flavor boost from garlic and herbs. Enjoy your healthy, homemade roasted vegetables!