Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies are an easy, flavorful side dish made with a colorful mix of vegetables tossed in olive oil, garlic, and herbs, then roasted until tender and caramelized. This roasted veggie recipe is perfect for any meal—simple, healthy, and bursting with savory goodness.
Ingredients
- 2 carrots sliced
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 red onion cut into wedges
- 1 1/2 cups broccoli florets
- 2–3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried rosemary or 1 tbsp fresh
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried oregano or 1 tbsp fresh
- Salt to taste
- Black pepper to taste
- Lemon juice optional, for finishing
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place prepared vegetables in a large bowl.
- Drizzle with olive oil, add minced garlic, herbs, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on the baking sheet without crowding.
- Roast for 25–30 minutes, stirring halfway through, until veggies are golden and tender.
- (Optional) Finish with a squeeze of fresh lemon juice before serving.
Notes
- Customize with seasonal vegetables like Brussels sprouts, cauliflower, or sweet potatoes.
- Add crushed red pepper flakes for a bit of heat.
- Top with parmesan cheese or balsamic glaze for extra flavor.
- Turn into a full meal by tossing with cooked quinoa or pasta.
- Avoid overcrowding the pan to ensure veggies roast instead of steam.