Description

Garlic Herb Roasted Veggies are a vibrant and flavorful dish combining a colorful mix of fresh vegetables roasted to caramelized perfection with aromatic garlic and a bright blend of fresh herbs. This simple yet elegant recipe enhances natural sweetness with a satisfying crisp texture, making it a perfect healthy side or main dish suitable for any occasion.

Ingredients

Scale

Fresh Vegetables

Carrots, chopped (about 2 cups)
Bell peppers, chopped (about 2 cups)
Zucchini, chopped (about 2 cups)
Broccoli florets (about 2 cups)

Garlic

4–6 garlic cloves, minced
Optional: 1-2 whole garlic cloves for roasting

Herb Blend

1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped

Other Ingredients

3 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
Optional: 1 tablespoon fresh lemon juice
Optional: Red chili flakes or cayenne pepper (for spicy kick)
Optional: 2 tablespoons grated Parmesan or crumbled feta cheese
Optional: Toasted nuts or seeds (for vegan crunch)

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Instructions

Prep Your Vegetables: Wash and chop all vegetables into roughly bite-sized, evenly sized pieces to ensure uniform roasting and cooking.
Mince Garlic and Chop Herbs: Peel and finely mince fresh garlic cloves. Finely chop rosemary, thyme, and parsley for maximum fresh aroma and flavor.
Toss Veggies with Oil, Garlic, and Herbs: In a large bowl, combine the chopped vegetables, minced garlic, fresh herbs, olive oil, salt, and pepper. Toss thoroughly until every piece is evenly coated.
Roast Until Golden and Crisp: Spread the coated vegetables in a single layer on a baking tray. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should develop golden edges and become tender inside.
Add Optional Finishing Touches: Once roasted, optionally drizzle with fresh lemon juice and sprinkle with cheese or toasted nuts if desired. Serve hot and enjoy the fresh, aromatic flavors.

Notes

Use fresh garlic rather than pre-minced or powdered for richer, mellow sweetness when roasted.
Don’t overcrowd the pan; spread veggies out to roast instead of steam, preserving crisp texture.
Maintain high roasting temperature (425°F) to ensure caramelization without drying out the vegetables.
Stir the veggies halfway through the roasting time for even cooking and golden brown edges.
Customize herb quantities or swap rosemary for oregano or basil for different flavor profiles.
Leftover veggies can be refrigerated up to 3 days in an airtight container or frozen for 1-2 months.
Reheat gently in the oven at 350°F (175°C) or microwave with a note that texture may soften.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 6g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg