Garlic Herb Roasted Veggies

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Garlic Herb Roasted Veggies

Creamy in flavor, crisp at the edges, and utterly comforting — Garlic Herb Roasted Veggies are the kind of side dish that turns a simple meal into something special.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: Mediterranean

Keyword: Easy

Servings: servings

Calories: 150kcal

Equipment

Baking Sheet
Mixing Bowl
Parchment Paper

Ingredients

Vegetables

2 cups Broccoli florets Washed and roughly chopped
2 cups Cauliflower florets Washed and roughly chopped
2 medium Carrots Peeled and sliced into 1/4-inch rounds or half-moons
1 medium Red bell pepper Seeded and chopped into bite-sized pieces
1 medium Yellow bell pepper Seeded and chopped into bite-sized pieces

Seasonings

2 tablespoons Olive oil Extra virgin preferred
3 cloves Garlic Minced (about 1 tablespoon)
1 teaspoon Dried rosemary Crushed between your fingers if large
1 teaspoon Dried thyme
1 teaspoon Dried oregano
0.5 teaspoon Salt To taste
0.25 teaspoon Black pepper To taste

Garnish

1 tablespoon Fresh parsley Finely chopped, optional for garnish

Instructions

Preheat oven to 400 degrees Fahrenheit and position a rack in the middle of the oven. Line a baking sheet with parchment paper for easier cleanup and even roasting.
In a large mixing bowl, add broccoli florets, cauliflower florets, sliced carrots, chopped red bell pepper, and chopped yellow bell pepper. Toss gently to combine.
Drizzle olive oil over the vegetables. Add minced garlic, dried rosemary, dried thyme, dried oregano, and salt and black pepper to taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper; you can adjust after roasting.
Toss the vegetables thoroughly so each piece is evenly coated with oil and seasonings. Use your hands or a spatula to make sure the garlic and herbs are distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid crowding; give each piece a little space so they roast instead of steam.
Roast in the preheated oven for 25 to 30 minutes, stirring once about halfway through at the 12- to 15-minute mark to ensure even browning. Look for tender vegetables with slightly crispy, golden edges.
Remove the tray from the oven and let the vegetables sit for 1 to 2 minutes. Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 375°F oven for 8 to 10 minutes to revive crisp edges.

Nutrition